Grain/Gluten/Nut Free Spritz Butter Cookies!
Despite being Sicilian and butter cookies being a staple in Italian Christmas celebrations- I had never made these cookies before! Turns out they are super fun to make- and REALLY delicious. Super buttery, kind of airy and crisp- they remind me a bit of a softer nilla wafer.
You'll need a cookie press for this recipe- I got a fancy one that was around $35 at Joan Fabrics- but I noticed they had a number of really inexpensive ones around the price of $10. You'll also need some Otto's Cassava Flour for this recipe- which is a great Nut Free option so that you kid can bring these cookies to school!
PLEASE USE THE GRAM MEASUREMENTS IN THIS RECIPE! The dough being the perfect thickness really makes a difference in the cookie press being able to work properly. Some recipes are more forgiving than others- this one is not. It needs to be exact- as long as you weight the flours in particular the cookies will turn out PERFECT.
This recipe uses white organic sugar as I wanted the cookies to turn out white and look traditional. Using xylitol may work but the cookies won't turn out as crisp. Granulated Honey would likely work to make these guys more strict paleo.
· 122 grams (1 cup) of Otto's Cassava Flour
· 132 grams (1 cup) of Tapioca or Arrowroot Starch
· 1 Cup of Butter (2 sticks) Softened
· 3/4 cup of Organic Cane Sugar
· 2 Large Eggs
· 1 Tsp. Baking Powder
· 2 Tsp Vanilla Extract
· 1/4 Tsp Salt
· 2 Tsp Milk (dairy or nondairy)
1. Preheat oven to 350 degrees. Place parchment on 2-3 large cookie sheets.
2. In the bowl of a stand mixer OR a food processor combine all the ingredients. (MAKE SURE THE WEIGH THE FLOURS OR ELSE THESE COOKIES MAY NOT TURN OUT)
3. Process/Mix the dough until its smooth- it'll be a semi wet sticky dough.
4. Place it into your cookie press (depending on the size of your press you'll be able to fill it 2-3 times)
5. Press the cookies onto the sheet- leaving about 1/2 inch of space between each cookie. (Note: that the dough will spread in the oven to make a unified cookie)
6. Bake each tray about 10 minutes until the edges are nice and golden. Let the cookies cool a few minutes before removing them from the tray.
7. Store the cookies at room temp in a container or freeze them once they have fully cooled for up to several months.
Because I was feeling "lazy" (aka wanting to take a shortcut) I just went ahead and dusted the cookies with sprinkles BEFORE baking them. They stick nicely to the dough this way. The color bleeds a tiny bit- but they still look great in my opinion.
You can also brush each cookie with a little glaze (made of organic powdered sugar/powdered honey or powdered xylitol) mixed with some water. Then place the sprinkles on top.
I ONLY tested this recipe with butter- however I have a hunch it may also work with coconut oil. (though the cookies may spread a bit more). If you are feeling adventurous give the coconut oil a try and come back and leave a comment to let us know what happened! HA! (at some point I'll test it out myself and share my results with you guys!)