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Spritz Cookies (Gluten-Free)

This recipe comes to us from Claudia Celmer and Donna Knight.

1 ½ cups butter
1 cup sugar
1 egg
1 teaspoon gluten free vanilla
1 teaspoon almond extract
¼ teaspoon salt
1 teaspoon gluten-free baking powder
4 cups brown rice flour

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Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & ½ dozen cookies.

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1 Response:

 
an unknown user
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
24 Jan 2008 8:14:21 AM PDT
These cookies pressed well, but were dry, mealy, and had an unpleasant taste. The plain rice flour should be reduced in amount and be a four blend. The whole batch was discarded.




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