GLUTEN FREE SPRITZ COOKIES

Posted by Bryna Bear aka Gluten Free Baking Bear

     Spritz cookies are crisp, buttery and delicious.  A holiday classic, they are easy to make and pretty.  This recipe is from my dear friend Rita Symczyk, who passed away about 20 years ago.  She was a great cook and baker.  I have some of her recipes and every one is excellent (I wish I had asked for more).  Her recipes have become my family’s favorites too and I make them over and over again.  I converted her wheat recipe into a gluten free version.

     When you make Spritz or press cookies you use a cookie press that comes with many designs to choose from.  Not all designs are easy to work with.  It is easy to change the design disk if one is not working well for you.  The first cookie rarely come out of the press well.  My advice is to try two or three cookies from a design disk and if it is not working easily for you change the disk until you find one that you just press and get a well formed cookie with one squeeze of the trigger. 

     Use the dough right after it is mixed. No need to chill it as it presses more easily at room temperature. You must use an ungreased metal cookie sheet or the cookies will not stick to the pan when you press the dough out.  Immediately after baking you should use a thin spatula to carefully and gently move the cookies to a rack to cool.  If the cookies cool on the pan they will stick and be harder to remove without breakage.  Also you do not want the edges to get brown so removing them from the pan right away keeps the cookies from baking any longer.

     If you like, you can decorate the cookies before baking with colored sugar, chocolate chips, nuts, sprinkles, candied cherries, etc. 

     If you like you can make sandwich cookies by spreading a jam or chocolate filling on one side and topping with another cookie with the bottoms of the cookies facing each other.  Once the cookies are cool they are sturdy and easy to work with.

     The cookie press is not expensive and you can use it to make savory crackers too.

GLUTEN FREE SPRITZ COOKIES

Makes about 60 cookies depending upon the size of the cookies.

INGREDIENTS

1 cup/8 oz.	Unsalted Butter
¾ cup	Sugar
1 large	Egg
1 tsp.	Almond Extract
1 ¼ cup	Sorghum Flour
½ cup	Tapioca Flour
¼ cup	Chickpea Flour
¼ cup	Coconut Flour
½ tsp.	Xanthan Gum
1 tsp.	Baking Powder
¼ tsp.	Salt

DIRECTIONS

1)    Preheat oven to 375℉.  Use ungreased metal baking sheets.

2)    In a large bowl or the bowl of an electric mixer cream the butter and sugar until fluffy.

3)    Add the egg and almond extract and mix well.

4)    In a separate bowl add all the flours, xanthan gum, salt and baking powder and mix well.  All at once add the flour mixture to butter mixture and mix until well blended.

Dough all mixed.

5)    Take about ¾ cup of dough and form into a log narrow enough to fit into the cookie press.  Add more dough to fill the press to just below the threads where the cap fits.  Choose a disk place it into the end cap and screw the cap onto the cookie press.  Squeeze the trigger until the dough starts to peek out of the disk holes.

Cookie press.

Dough rolled into a log to fit into the press.

Log of dough in the press.
 I add more dough to fill it to where the cap threads begin.

This is the disk I used for the cookies.
It was very easy to work with.

6)    Place the cookie press onto the cookie sheet and press the trigger.  The first cookie rarely comes out well.  Just put that dough back in the bowl and press out another cookie.  Press out the cookies of same shape on each cookie sheet so that they will bake evenly.  They will not spread, but leave about 1 ½ - 2 inches between cookies. 

Raw dough pressed out onto the bare metal baking sheet.

The cookie press should be flat on the cookie sheet when you press the trigger.

7)    If desired, decorate the raw cookie dough with sprinkles, colored sugar, candied fruits, chocolate chips, etc.

8)    Bake for 9-12 minutes depending upon your oven. The cookies should be set and cooked but the edges should not brown.  The bottoms will be lightly golden.

9)    Remove the baked cookies immediately to a rack to cool.  Use a thin spatula and be careful and gentle.  If the cookies cool on the baking sheets they will stick and be harder to remove without breaking.  They will also continue to cook and get browner if left on the cookie sheets.

10)I store the cookies at room temperature in wax paper lined tins. They keep for 2-3 weeks.  You can freeze them for longer storage.

11)If you like you can make sandwich cookies with the baked cookies by spreading a jam or chocolate filling on one side and topping with another cookie with the bottoms of the cookies facing each other.  Once the cookies are cool they are sturdy and easy to work with.

GLUTEN FREE SPRITZ COOKIES Makes about 60 cookies depending upon the size of the cookies. INGREDIENTS 1 cup/8 oz. Unsalted Butter ¾ cup Sugar 1 large Egg 1 tsp. Almond Extract 1 ¼ cup Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea Flour ¼ cup Coconut Flour ½ tsp. Xanthan Gum 1 tsp. Baking Powder ¼ tsp. Salt DIRECTIONS 1) Preheat oven to 375℉. Use ungreased metal baking sheets. 2) In a large bowl or the bowl of an electric mixer cream the butter and sugar until fluffy. 3) Add the egg and almond extract and mix well. 4) In a separate bowl add all the flours, xanthan gum, salt and baking powder and mix well. All at once add the flour mixture to butter mixture and mix until well blended. 5) Take about ¾ cup of dough and form into a log narrow enough to fit into the cookie press. Add more dough to fill the press to just below the threads where the cap fits. Choose a disk place it into the end cap and screw the cap onto the cookie press. Squeeze the trigger until the dough starts to peek out of the disk holes. 6) Place the cookie press onto the cookie sheet and press the trigger. The first cookie rarely comes out well. Just put that dough back in the bowl and press out another cookie. Press out the cookies of same shape on each cookie sheet so that they will bake evenly. They will not spread, but leave about 1 ½ - 2 inches between cookies. 7) If desired, decorate the raw cookie dough with sprinkles, colored sugar, candied fruits, chocolate chips, etc. 8) Bake for 9-12 minutes depending upon your oven. The cookies should be set and cooked but the edges should not brown. The bottoms will be lightly golden. 9) Remove the baked cookies immediately to a rack to cool. Use a thin spatula and be careful and gentle. If the cookies cool on the baking sheets they will stick and be harder to remove without breaking. They will also continue to cook and get browner if left on the cookie sheets. 10) I store the cookies at room temperature in wax paper lined tins. They keep for 2-3 weeks. You can freeze them for longer storage. 11) If you like you can make sandwich cookies with the <b>baked<i></i></b> cookies by spreading a jam or chocolate filling on one side and topping with another cookie with the bottoms of the cookies facing each other. Once the cookies are cool they are sturdy and easy to work with.

GLUTEN FREE PINEAPPLE COCONUT COOKIES Easily made Dairy Free or Vegan

Posted by Bryna Bear aka Gluten Free Baking Bear

     These Pineapple Coconut Cookies are absolutely delicious.  They are crispy on the edges and soft in the center. You can taste both the pineapple and the coconut.

     I found this recipe on line on Basil Momma’s blog, it was originally from a Clabber Girl cookbook.  I converted the recipe into a gluten free version and it came out great.  I cut the recipe in half as I did not need so many cookies.  Half the recipe made three dozen.  I also used butter instead of shortening, reduced the sugar, and replaced the egg white with water (instead of separating and then using ½ an egg).  When baking cookies (not cakes) I find that replacing and egg with water works fine.  I use ½ cup water for a whole egg and ¼ cup for each egg white or egg yolk.

     My only concern with this recipe is that some of my cookies, which I baked late morning, started to get moist soft spots from the pineapple by the evening.  I drained the pineapple by putting it in a sieve and pressing out the excess liquid.  Next time I might try putting it in a cheesecloth and squeezing out the liquid and perhaps putting the drained pineapple on some paper towels to absorb any remaining liquid.  I suppose I could also try using dried pineapple and chopping it up.  Any of these methods would make for a crisp cookie that stays crisp.  I will up date the recipe after trying it with dried pineapple.  I loved these cookies so it should not be too long before I make them again. 

     Everyone devoured these cookies and mumbled praises between chews.  This recipe is a keeper.

     GLUTEN FREE PINEAPPLE COCONUT COOKIES

Makes 3 dozen

INGREDIENTS

½ CUP	Sorghum Flour
¼ cup	Chickpea Flour
¼ cup	Tapioca Flour
½ tsp.	Xanthan Gum
1 ¼ tsp.	Baking Powder
¼ tsp.	Sea Salt
⅓ cup	Unsalted Butter or Non-Hydrogenated Shortening
½ cup	Sugar
¼ tsp.	Vanilla Extract
¼ tsp.	Almond Extract
1 large	Egg White or ¼ cup Water
⅜ cup	Crushed Pineapple - very well drained so that no excess liquid remains
¼ cup	Unsweetened Shredded Coconut

DIRECTIONS

1)    Preheat the oven to 325℉.  Line two baking sheets with parchment paper and set aside.

2)   In a medium bowl add the flours, baking powder, xanthan gum and sea salt.  Mix well and set aside.

3)   In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy.  Add the extracts and egg white or water and  beat in well.

Shortening and sugar creamed together until light and fluffy.

4)   Add the pineapple to the flour mixture and mix well.

5)   Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well.

6)   Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets.  I used a scoop that measured 1” across to measure out the dough.

Scoops of dough slightly flattened & sprinkled with coconut.

7)   Flatten the balls of dough slightly.  Sprinkle the tops of the cookie dough with the coconut shreds.

8)   Bake for 18-20 minutes or until the edges are lightly browned.  Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.

GLUTEN FREE PINEAPPLE COCONUT COOKIES Makes 3 dozen INGREDIENTS ½ CUP Sorghum Flour ¼ cup Chickpea Flour ¼ cup Tapioca Flour ½ tsp. Xanthan Gum 1 ¼ tsp. Baking Powder ¼ tsp. Sea Salt ⅓ cup Unsalted Butter or Non-Hydrogenated Shortening ½ cup Sugar ¼ tsp. Vanilla Extract ¼ tsp. Almond Extract 1 large Egg White or ¼ cup Water ⅜ cup Crushed Pineapple - very well drained so that no excess liquid remains ¼ cup Unsweetened Shredded Coconut DIRECTIONS 1) Preheat the oven to 325℉. Line two baking sheets with parchment paper and set aside. 2) In a medium bowl add the flours, baking powder, xanthan gum and sea salt. Mix well and set aside. 3) In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy. Add the extracts and egg white or water and beat in well. 4) Add the pineapple to the flour mixture and mix well. 5) Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well. 6) Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets. I used a scoop that measured 1” across to measure out the dough. 7) Flatten the balls of dough slightly. Sprinkle the tops of the cookie dough with the coconut shreds. 8) Bake for 18-20 minutes or until the edges are lightly browned. Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.

GLUTEN FREE DANISH NAPOLEON HAT COOKIES

Posted by Bryna Bear aka Gluten Free Baking Bear

     I first had these cookies as a teenager when I lived in Denmark for five months.  They are a vanilla cookie folded around a ball of marzipan and, after baking, the bottom is dipped in chocolate.  The way they are folded into a triangle looks like an old fashioned hat (like what we call a tri corner colonial type hat).  Napoleon Hats look very much like a Hamantashen. They are typically sold at bakeries, but this is a recipe for making them at home. 

     Every year I like to make one new recipe along with some of my favorite cookie recipes.  I found a recipe for the Napoleon hats on My DanishKitchen’s blog and converted it into a GF version.

     It takes a bit more work than the typical cookie, but it is so worth the effort.  I left some plain, but dipped most in the chocolate.  Everyone loved these.  If you like marzipan, you will love these cookies too. 

     The dough needs to be chilled really well as it gets soft when working with it.  I rolled it and cut out shapes and then chilled the dough before removing the cut out circles of dough to the parchment paper lined baking sheets.  I then filled and shaped the dough circles on the cookie sheet.  I again chilled the dough until firm before baking the cookies so that they would flatten out less while baking.  The wheat version has edges that stand up pretty high.  I was not able to recreate the height in the GF version, but the taste is wonderful!  Enjoy!

GLUTEN FREE DANISH NAPOLEON HAT COOKIES

Makes about 2 dozen cookies

INGREDIENTS

COOKIES

½ cup	Sorghum Flour
¼ cup	Tapioca Flour
¼ cup	Chickpea Flour
½ tsp	Xanthan Gum
¼ tsp	Himalayan Sea Salt
⅔ cups	Powdered Sugar - measured after sifting
1 large	Egg Yolk
1 - 3 tsp	Cold Water

FILLING

6 oz.	GF Marzipan
¼ cup	Sugar
1 large	Egg White

CHOCOLATE COATING

5 oz.

Semi-Sweet Chocolate

DIRECTIONS

1)     In a large bowl add the flours and xanthan gum and mix well.  Break up the butter into small pieces and mix into the flour with your fingers or a fork. 

2)    Add the egg yolk and mix together until smooth.  If too dry add water 1 tsp. at a time until a smooth dough forms.  Gather into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

The ball of dough.

3)    Preheat the oven to 400℉.  Line two baking sheets with parchment paper or silpat pads and set aside.

4)    Roll the dough out between two pieces of plastic wrap.  It should be about ¼ inch thick. 

5)    Use a cookie or biscuit cutter or a glass that is 2 ½ inches in diameter to cut out circles of dough.  My dough got too soft to move the cut outs easily so I chilled the circles before moving them to a cookie sheet.

6)    Mix the marzipan, sugar and egg white.  Divide the marzipan into enough pieces to have one per cookie circle.  Roll the marzipan into a ball or, if too soft, use a small scoop to place a ball on the center of each dough circle.

Scooping out the marzipan.

7)    Fold the circle up to form a triangle around the marzipan dough, squeezing each the three corners together with your fingers to keep the dough together and form a ‘hat’.

The circle folded around the ball of marzipan to form a tri fold "hat".

One baking sheet of raw Napoleon Hats.

8)    Bake for 8-10 minutes or until the bottoms are lightly browned.  Make sure the cookies are completely cool before the next step.

Baked cookies.

9)    Melt the chocolate over a hot water bath.  Dip the bottom, and each corner in the chocolate and place the cookie, chocolate bottom up on a parchment or wax paper to set and dry.

Melted chocolate ready for the cookies to be dipped into it.

Cookies with the bottoms dipped in chocolate.
Waiting for the chocolate to set and dry before storing.

10) Store cookies in wax paper lined tins or an airtight plastic container. 

GLUTEN FREE DANISH NAPOLEON HAT COOKIES Makes about 2 dozen cookies GlutenFreeBakingBear.com INGREDIENTS COOKIES ½ cup Sorghum Flour ¼ cup Tapioca Flour ¼ cup Chickpea Flour ½ tsp Xanthan Gum ¼ tsp Himalayan Sea Salt ⅔ cups Powdered Sugar - measured after sifting 1 large Egg Yolk 1 - 3 tsp Cold Water FILLING 6 oz. GF Marzipan ¼ cup Sugar 1 large Egg White CHOCOLATE COATING 5 oz. Semi-Sweet Chocolate DIRECTIONS 1) In a large bowl add the flours and xanthan gum and mix well. Break up the butter into small pieces and mix into the flour with your fingers or a fork. 2) Add the egg yolk and mix together until smooth. If too dry add water 1 tsp. at a time until a smooth dough forms. Gather into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes. 3) Preheat the oven to 400℉. Line two baking sheets with parchment paper or silpat pads and set aside. 4) Roll the dough out between two pieces of plastic wrap. It should be about ¼ inch thick. 5) Use a cookie or biscuit cutter or a glass that is 2 ½ inches in diameter to cut out circles of dough. My dough got too soft to move the cut outs easily so I chilled the circles before moving them to a cookie sheet. 6) Mix the marzipan, sugar and egg white. Divide the marzipan into enough pieces to have one per cookie circle. Roll the marzipan into a ball or, if too soft, use a small scoop to place a ball on the center of each dough circle. 7) Fold the circle up to form a triangle around the marzipan dough, squeezing each the three corners together with your fingers to keep the dough together and form a ‘hat’. 8) Bake for 8-10 minutes or until the bottoms are lightly browned. Make sure the cookies are completely cool before the next step. 9) Melt the chocolate over a hot water bath. Dip the bottom, and each corner in the chocolate and place the cookie, chocolate bottom up on a parchment or wax paper to set and dry. 10) Store cookies in wax paper lined tins or an airtight plastic container.