1 cup butter, softened
1/2 cup sugar
2 1/4 c Bob’s Red Mill Gluten-free All Purpose Flour
heaping 1/2 tsp xanthum gum
1 tsp almond or vanilla extract
1/2 tsp salt
Heat oven to 400 degrees. Mix the butter and sugar. Stir in the remaining ingredients.
Place dough in cookie press; forming desired shapes on ungreased cookie sheet. Bake until set but not brown, 6-7 minutes (in my oven, as i made several batches it took less time to bake). Immediately remove from cookie sheet.
Immediately after removing the cookies to a wire rack, sprinkle with decorating sugars. The faster you sprinkle the better chance the sugars will actually stick to the cookies. As an option, at the last minute of baking you could quickly sprinkle the cookies with decorating sugars.
I love Spritz because the different shapes are so festive and they make small holiday bites. They can be a bit dry so I like to decorate or dip them in chocolate or white chocolate. In the microwave or in a double-boiler (my preferred method) melt semi-sweet chocolate chips or chocolate baking bars. My decorating method is organic and NOT refined. I take either a spoon or toothpick an drizzle or “paint” the chocolate on the cookies. My daughter is at the ready to decorate so the sprinkles adhere to the melted chocolate. Although not pictured here, I like to double dip the spritz with dark chocolate on one side and white chocolate on the other. Leave as is or lightly sprinkle. Get creative, make it a fun holiday activity, or like us, make it an annual tradition. These cookies make great homemade holiday gifts. Happy baking, decorating, eating and giving!