<<Disclaimer: Verify this information before applying it to your situation.>>

This is from Beth Hillson   [log in to unmask]

Whatever you are celebrating, I hope it’s a Happy Holiday!  Here’s a recipe
that is a tradition in many households.  We used to make them as a family
during the holidays, back in the days when I could eat gluten.  There are
two tricks:  You will need a cookie press; and the dough must be chilled
slightly to preserve the designs in the cookies.  When I first made them
over, I had one blob after another - - tasty, but not very pretty.  Here’s
the recipe below.  For more tips on making great gluten-free cookies, go to
“Cookie 101” at  glutenfreemakeovers.com  
Spritz Cookies 
Makes 60 cookies
These rich, buttery treats are fun to make and decorate.
1 cup + 2 tablespoons white rice flour
three quarters cup sorghum flour
one half cup cornstarch
one third cup tapioca starch
one and one half teaspoons xanthan gum
one half teaspoon salt
one cup (2 sticks) unsalted butter, softened
one and three quarters cups confectioners’ sugar
2 egg yolks
one half teaspoon almond extract
1 teaspoon vanilla extract

Preheat the oven to 400 degrees F. Line 3 to 4 cookie sheets with parchment
paper and set aside. In a medium bowl, combine rice flour, sorghum flour,
cornstarch, tapioca starch, xanthan gum, and salt. Whisk to combine. Sift
and set aside.

In a medium bowl, cream the butter until light yellow. Add the sugar and
beat about 3 minutes or until fluffy. Add the egg yolks and extracts and
beat to combine. Add the flour ingredients, a little at a time, beating
briefly after each addition. Chill 30 minutes. Scoop into a cookie press and
press out cookies, one at a time. If they do not release from the tube,
loosen with a dull kitchen knife. Set 1 ½ inches apart.

Decorate with sprinkles or colored sugar and chill on trays for at least 10
and up to 30 minutes so that cookies hold their shape. Bake 8 to 10 minutes.
Cool completely before storing.

TIP: Add food color to the dough and beat or divide dough and color each
portion with a different color.
For best luck, use cookie press forms with the widest openings and avoid
those with small holes in the designs.

Happy Gluten-Free Baking

Beth Hillson

* Please include your location in all posts about products *
*******
To unsubscribe, email: mailto:[log in to unmask]
*******