Gluten-Free Spritz Cookies

Recipe data

• Yield

  Makes about 8 Dozen Cookies

Ingredients

Preparation

1. Step 1

   Preheat the oven to 350°F/180°C/gas imprint 4. Hold willing two ungreased cookie sheets.

   Step 2

   In a miniature bowl, mix together the flour and salt.

   Step 3

   Within the bowl of a stand mixer fitted with the lag attachment, beat the butter on medium tempo until gentle, about 1 minute. Add the granulated sugar and beat for 1 minute. Add all of the egg and egg yolk and beat for 1 minute. Add the vanilla and beat until combined. Cleave the tempo to low, add the flour combination, and beat until combined.

   Step 4

   Right here comes the fun allotment. Put together your cookie press by placing the plunger on the tube allotment and switch to lock. Steal the plunger until it’s all of the vogue on the pinnacle. Then have the tube with the dough from the bottom opening. Match the disk of your change into the bottom ring and screw on tightly. Now press the gun allotment (this would possibly increasingly click on every time you press the address) until you explore dough appropriate pushing in opposition to the disk on the bottom.

   Step 5

   Now you are willing to press out dough. Stammer the stay of the click firmly and evenly in opposition to a cookie sheet and press as soon as on the gun. Steal the click. If the dough became as soon as adequately pressed in opposition to the disk, you ought to delight in a great cookie form on the sheet. If dough came out nevertheless did no longer stick, or if the form is wonky, get the dough and effect it lend a hand into the bowl (I told you this would possibly occasionally maybe be easy). Press out ample cookies to mask the cookie sheets, spacing them about 1 1/2 in/4 cm aside. Evenly sprinkle with colored sugar (if the exercise of). I time and again sprinkle some with colored sugar and scramble away some easy.

   Step 6

   Bake until the cookies are gentle brown on the bottoms, 13 to fifteen minutes. Rob away to wire racks to chill entirely. Repeat the process with the closing dough, allowing the cookie sheets to chill entirely. If the dough starts to appear too squishy to create defined shapes, refrigerate it for a minute while.

   Step 7

   Whereas you happen to appear after soften the chocolate chips in a miniature saucepan over extraordinarily low heat until appropriate barely melted. Ogle fairly to pause burning. Rob a long way flung from the warmth and mosey until serene. Line a cookie sheet with waxed paper. With a butter knife, unfold a minute of melted chocolate on the bottoms of one of the significant cookies and press the cookies, chocolate-facet down, onto the waxed paper. For sandwich cookies, unfold melted chocolate on the bottom of a cookie and press the bottom of 1 other cookie of the same form onto the chocolate. Or drizzle melted chocolate on top of the shapes. Be inventive! Let the cookies sit down for approximately 1 hour to let the chocolate save.

   Step 8

   Store in an airtight container, with waxed paper between the layers, at room temperature for up to 7 days.