Gluten-free Spritz cookies

Spritz cookies.  That sounds easy enough.  I've been wanting to try them for quite a while now because I've had the press for several years actually and just never got around to giving it a try.  The recipe is very easy, yes, but the contraption that is supposed to push the dough out was ridiculous!  I think it was a cheap model so I'll cut it some slack but it did not want to push the dough.  It would only go about half way and then it was done.  It also wouldn't cut off the dough so I had to pull it off after each press.

It was a little frustrating of an experience but, I'll try it again some time and give it another chance.  Maybe the press was just having a bad day, we don't know what's happening in another's life when they choose to be a complete poop to you sometimes and I always try to give at least a second chance :)

The recipe that I used for these came from the book "Gluten-Free Christmas Cookies" by Ellen Brown

1 c. white rice flour

1 c. confectioners' sugar

1/2 c. sweet rice flour

1/2 c. potato starch

1/2 c. almond meal

1 tsp. xanthan gum

1/4 tsp. salt

1/2 pound butter (2 sticks), sliced

1 lg egg

1 lg egg white

1 tsp vanilla

1/2 tsp almond extract

Gluten free sprinkles

Combine white rice flour, confectioners' sugar, sweet rice flour, potato starch, almond meal, xanthan gum and salt in a food processor (I used my blender - but it was a little messy and I think I'll skip this step next time and just go straight to the stand mixer) blend for 5 seconds.  Add butter to the flour mixture in the bowl and pulse until mixture looks like coarse meal.

Combine egg, egg white, vanilla and almond extract in a small cup and whisk well.  Drizzle into work bowl and pulse 10 times or so until the dough comes together (or using the paddle attachment of the mixer, stir on low for @30 seconds) if the dough is dry and doesn't come together add milk by 1 tsp amounts until dough forms a ball.  I had to do this and used almond milk.

Divide dough into 2 balls, cover with plastic wrap and refrigerate for 1 hour or up to 2 days.  When ready to use take it out and let it get to room temperature before adding it to the press.  Run it through the press according to your press' instructions, decorate with sprinkles or other toppings and bake at 350 for 8-10 minutes.  Or until the edges are just brown.  

I found this recipe to be a little less flavorful than I was hoping, just a little bland for me.  I think that next time I try my press I might use a full sugar cookie recipe and see how that goes.