Gluten Free & Egg Free Spritz & Shortbread Cookies
Servings: 12
Ingredients
- 3/4 cup clarified butter ghee, or allowed butter
- 1/2 cup palm sugar or any granulated sugar Add up to 1/4 cup more if you prefer. Powdered sugar is an option and will give a different, powdery texture.
- 1 teaspoon vanilla extract or almond, lemon, or orange
- 1 egg optional. If you can tolerate eggs and want a firmer, less flaky cookie, add an egg along with about 1/3 - 1/2 cup additional flour, a little of each of the below.
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup sweet rice flour
- 1/4 cup sorghum flour
- 1/8 teaspoon sea salt
- 1 teaspoon guar gum or xanthum gum
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a mixer, beat the butter, sugar, and vanilla until creamy.
- With the mixer running, sprinkle in the sea salt and guar gum.
- Add the remaining flour and beat thoroughly to mix. Dough will take a bit to come together and will look like crumbs, but as the butter warms, it blends.
- Refrigerate dough to firm up, 10-20 minutes (this will depend on the temperature of your butter when you started).
To Make Spritz Cookies
- Place dough into a cookie press and press the cookies onto a greased or lined cookie sheet, about an inch apart. Bake for about 8-10 minutes until just golden. Let cool to firm up, then remove to cooling rack.
To Make Thumbprint Cookies
- Roll about two teaspoons of dough into a ball, press a finger gently in the center to make an indentation, then fill as you like with jelly or chocolate! Bake for about 10-12 minutes until just golden around the edges.
To Make Shortbread
- Press the dough into an 8 inch pie pan lined with parchment paper. Sprinkle with cinnamon/sugar. Prick all over with a fork and cut into about 12 wedges. Bake for about 30-35 minutes until lightly golden at edge.