These light and buttery shortbread-style cookies are made using a cookie press, but you can always use a pastry bag fitted with a fluted tip instead.
Some recipes for these types of cookies say not to use a greased or lined baking pan. However a greased pan allows the cookies to spread easier, but for these cookies you want to maintain their shape as much as possible. So I found using a silicone liner worked the best and the cookies didn’t spread at all.
A cookie press is the best tool for this job, and with the different interchangeable patterns it comes with, there are so many beautiful cookies you can make. Although if you don’t have one, put the dough into a heavy pastry bag fitted with a large tip of your choice. Press out into swirls, circles, S-shapes, or rosettes.
Here is a perfect example of the effect different (colored) baking pans has on baking times. The cookies on the dark baking sheet were baked at exactly the same temperature and for exactly the same time – yet they burned and ‘melted’ more. Dark pans will heat faster, and therefor require less baking time, than the shiny lighter colored baking pans (these are my favorite ! For more info on sheet pans, read our Review on Sheet Pans).
Whipped Shortbread (Spritz) Cookies
- 2/3 cup sugar
- 1 cup butter
- 2 egg yolks
- 1/2 tsp salt
- 1 tsp vanilla
- 2 1/4 cups GFC Flour Blend for Baking
- 1 1/2 tsp xanthan gum
- Beat together the butter and sugar until fluffy. Add in egg yolks one at a time, beating well after each addition. Mix in vanilla.
- In another bowl mix together the flour, salt and gum. Add to the egg mixture, blending until smooth.
- Spoon into the cookie press (or pastry bag), and press into desired shapes onto a silicone lined or baking pan. If desired, place a chocolate chip into the center of each 'flower'.
- Chill cookies on pan for 20 minutes before baking. This will allow the flours to absorb the moisture, making the cookies less gritty.
- Bake at 400°F for 7-9 minutes, or until edges just start to turn a light golden. Allow to cool 5 minutes on pan before moving to wire rack.
Tools used in making this recipe:
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