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Anyone Attempt Spritz Cookies gluten-free And Have Them Work?

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I have had luck with chocolate chip, gingersnaps and pumpkin cookies, but I haven't attempted the spritz cookies yet. Anyone have a tried & true? I guess I could just convert my recipe by using gluten-free flour mix and xanthan gum. I am just wondering how the dough handles going through the cookie press.

Thanks for any tips.

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I had good luck with Bette Hagman's recipe for spritz cookies, found on pg 174 of The Gluten Free Gourmet Makes Dessert. My husband, who loves anything rich and buttery, really liked the cookies.

Bette Hagman's recipe calls for her 4-flour bean mix and sweet rice flour. So, you might be able to adapt your original spritz cookie recipe using similar flours. She calls for 2 sticks of butter or margarine; I found that the kosher for Passover margarine I've been using worked fine. (I use Passover margarine because it contains no gluten, dairy, or soy. My mother in law lives near grocery stores with lots of kosher products, so she buys me TONS of margarine during Passover and we freeze it for use throughout the year.)

Happy baking :)

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I had good luck with Bette Hagman's recipe for spritz cookies, found on pg 174 of The Gluten Free Gourmet Makes Dessert. My husband, who loves anything rich and buttery, really liked the cookies.

Bette Hagman's recipe calls for her 4-flour bean mix and sweet rice flour. So, you might be able to adapt your original spritz cookie recipe using similar flours. She calls for 2 sticks of butter or margarine; I found that the kosher for Passover margarine I've been using worked fine. (I use Passover margarine because it contains no gluten, dairy, or soy. My mother in law lives near grocery stores with lots of kosher products, so she buys me TONS of margarine during Passover and we freeze it for use throughout the year.)

Happy baking :)

Thanks so much for the tips! :) I hope to make these sometime in the next week.

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I have good luck with this recipe, but I don't use most of the dies that come with the cookie press because even before I went gluten-free I couldn't get the damn cookies to press out properly! My favorite was always the die with a small 6-pointed star that created a long spiky snake of dough which could then be shaped into wreaths or candy cane shapes. Most new presses don't include that die. The other that works well is like a long jagged line that makes a flat bar cookie that looks like a plowed field. Whatever die you choose, here is the recipe that works for me:

2 sticks/1 cup butter at room temperature (margarine would probably also work, but get one with high fat content for baking, and butter just tastes better)

2/3 cup sugar

Cream the butter and sugar together.

Add 3 egg yolks. Do not use whites or the cookies will puff up and not have the shortbread texture.

Add 1 t almond or vanilla flavoring.

Gradually add 2 1/2c flours: start with 1 c brown rice flour, then 1/2c sweet rice flour, then go back to the brown rice flour. You may have to adjust the final amount of flour until the dough is stiff enough, depending on the moisture content of the other ingredients.

Press out or roll thin and cut into squares. Place on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 400 F 7-10 minutes - you want the bottoms to be just starting to brown. Let sit on the pan a minute to firm up, then transfer to paper towels to cool.

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Lee,

Thanks for sharing your recipe!! I can't wait to give it a try. :)

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