Holiday Spritz Cookie! Need I say more?? This recipe is brought to you by me, courtesy of the original Betty Crocker Cookie Book (I have my mom’s copy from the 1960’s, I’ve posted a link on my cookbook page if you want to buy your very own copy on Amazon).
Ever since I was a little girl this has been and will always be my favorite holiday cookie. Similar in taste to a Lorna Doon, this almost shortbread cookie, if made correctly will melt in your mouth when you eat it. The fun thing about this recipe is you can make them whatever color or shape you want. You can also, if you don’t have a cookie press, make this dough and roll it out to cut with cookie cutters. I’ve occasionally been known to do that.
I typically double this recipe because there never seems to be enough of these Holiday Spritz cookies. PS – these freeze great.
HOLIDAY SPRITZ COOKIE
1 cup dairy-free margarine
½ cup sugar
1 tsp. vanilla
2 ¼ cups gluten-free measure for measure flour
Pre-heat oven to 400′
Mix dairy-free margarine, sugar, egg and vanilla
Measure gluten-free flour by dipping
Slowly work in flour
Chill dough slightly, and press through a cookie press – I prefer to use a crank vs a gun (more control of the dough)
Press onto cool/room temperature pans (DO NOT put the dough on hot pans)
Bake 6-9 minutes until set but not browned
Makes about 5 dozen
Holiday Spritz Cookie: VIRTUAL COOKIE SWAP
- 1 cup dairy-free margarine
- ½ cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 ¼ cups gluten-free measure for measure flour
- Pre-heat oven to 400'
- Mix dairy-free margarine, sugar, egg and vanilla
- Measure gluten-free flour by dipping
- Slowly work in flour
- Chill dough slightly, and press through a cookie press - I prefer to use a crank vs a gun (more control of the dough)
- Press onto cool/room temperature pans (DO NOT put the dough on hot pans)
- Bake 6-9 minutes until set but not browned
- Makes about 5 dozen
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