Gluten Free Almond Spritz Cookies

deur Lyndall Kriedemann
Almond spritz cookies are the perfect balance of a bit of almond and touch of sweetness. This light and a perfectly crisp cookie is a holiday classic. It now can be enjoyed both gluten-free and dairy-free.

Ingredients 

  • 1 1/4 cup margarine 
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 1/4 cup Glutagon gluten-free all-purpose flour,
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • gluten-free sprinkles, optional

Instructions 

  • Preheat oven to 190 °C
  • In a large bowl cream the Margarine and sugar together with a mixer.
  • Beat in egg and the almond extract.
  • In a medium bowl add the gluten-free flour, salt and baking powder and stir to blend ingredients.
  • Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
  • Fill your cookie press with the dough. I used a snowflake disk for my cookies, but you can use any shape.
  • Form cookies on an ungreased cookie sheet. * If you are having difficulty with your cookie press, the cookie dough may not be moist enough. All gluten-free flours are different and you may need to add an additional 1/4 cup of marg to the dough. Just add the marg into the dough and remix and try again with the cookie press.
  • Decorate with gluten-free sprinkles. (optional)
  • Bake for 8-10 minutes. Please watch your oven because all ovens are different. Enjoy!
  • Store in an air-tight container.
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