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Madison Area Gluten Intolerance Chapter

Spritz Butter Cookies

Yield: 6 to 7 dozen

1 cup (2 sticks) butter
2/3 cup sugar
1 teaspoon almond extract
1 egg
2 1/2 cups gluten free flour*
1/8 teaspoon salt

Preheat oven to 400° F. Cream butter and sugar; add extract and egg. Mix thoroughly. Add dry ingredients, sifted together.

Pack dough into cookie press. Press shapes on ungreased cookie sheet. Bake for 5 to 7 minutes.**

 * I used 1 cup almond flour/meal (Bob's Red Mill) and 1 1/2 cups Namaste Gluten Free Flour Blend
** I mixed up the dough and chilled at least 12 hours. Let dough sit out to warm up before putting in press so it is moldable.