Spritz cookies are the trademark Christmas cookies around here. When I was a child, my dad would take my brother and I out hiking around our property to find a Christmas tree. When we got back to the house, mom would have fresh baked cookies coming out of the oven. To this day, the smell of almond extract brings those memories rushing back.
Spritz Cookies
adapted from The Cookie Book by Wisconsin Electric
1 c. Spectrum shortening
1/2 c. + 1 Tbsp granulated sugar
1 egg
3/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp xanthan gum
2 1/2 c. Featherlight flour
colored sugar and candies for decorating
food colors (optional)
Cream shortening; add sugar. Blend in egg, salt, extracts, xanthan and flour. Mix dough until soft and pliable. Divide dough and add a couple drops of food coloring to each, if desired & mix well. Press dough through cookie press onto ungreased cookie sheets; decorate as desired. Bake at 400 degrees about 8 minutes. Makes about 6 dozen, depending on size.
*These freeze wonderfully, so are usually the first ones I make, early in the season.
Simple Fudge Tarts
adapted from Better Homes and Gardens 100 Best Cookies
1 batch of peanut butter cookie dough
1 c. Enjoy Life chocolate chips
3/8 c. coconut milk
2 Tbsp powdered sugar (for semi-sweet; add more if you like sweeter)
Preheat oven to 350 degrees. Spray twenty-four 1 3/4" muffin cups with oil. Cut/scoop equal portions of dough for each cup and place into prepared muffin cups.
Bake in preheated oven for 9 minutes or until edges are lightly browned and dough is slightly firm, but not set. Remove from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2-teaspoon measuring spoon.
Bake 2 minutes more or until edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
For filling, in a saucepan combine chocolate pieces, coconut milk and powdered sugar. Cook and stir over medium heat until chocolate melts. Spoon a generous teaspoon of filling into each cooled tart shell. Cool until filling is set.
Makes 24.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Almond Sweets
adapted from Better Homes and Gardens 100 Best Cookies
3 c. Featherlight flour
2 tsp. xanthan gum
1 Tbsp baking powder
1/2 tsp. salt
3 eggs
1/2 c. granulated sugar
1/2 c. canola oil
1 tsp. vanilla
almond icing (recipe follows)
colored sugar (optional)
Preheat oven to 350 degrees. Lightly grease a cookie sheet; set aside.
In a medium mixing bowl, stir together flour, xanthan, baking powder, and salt. In a large mixing bowl, beat eggs, sugar, oil and vanilla with an electric mixer until combined. Beat in as much of the four mixture as you can. Stir in any remaining flour mixture with a wooden spoon.
Roll dough into 1-inch balls; place balls 2 inches apart on the prepared cookie sheet.
Bake in preheated oven for 12-15 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool. When cookies are cool, spread with Almond Icing. Sprinkle with colored sugar, if desired. Makes about 40.
Almond Icing: In a medium mixing bowl, stir together 1 cup of sifted powdered sugar, 1/2 tsp almond extract, and 1 to 2 Tbsp milk substitute (or water) to make an icing of spreading consistency.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store iced cookies at room temperature for up to 3 days. Freeze undecorated cookies for up to 3 months. Thaw cookies, then decorate.
Cranberry-Orange Pinwheels
adapted from Better Homes and Gardens 100 Best Cookies
Fresh cranberries give these pleasingly soft cookies a tangy taste and bright color.
1 c. cranberries
1 c. pecans
1/4 c. packed brown sugar
1 c. Spectrum shortening
1 1/2 c. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. xanthan gum
2 eggs
2 tsp. finely shredded orange peel
3 c. Featherlight flour
For filling, in a blender or food processor combine cranberries, pecans and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set aside.
In a large mixing bowl, beat shortening on medium to high speed for 30 seconds. Add sugar, baking powder, salt and xanthan gum. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in the flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
Roll half of the dough between pieces of plastic wrap into a 10-inch square. Spread half of the filling over the dough to within 1/2 inch of the edges; roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill for 4 to 24 hours. Repeat with remaining dough and filling.
Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8-10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
Makes about 60.
Gingerbread People
adapted from Better Homes and Gardens 100 Best Cookies
3 c. Four Flour Bean Mix
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 tsp ground ginger
3/4 tsp xanthan gum
1/2 c. Spectrum shortening, softened
1/2 c. sugar
1 egg
1/2 c. molasses
1 tsp. vanilla
Stir together flour, baking soda, spices and xanthan gum; set aside. In a large mixing bowl, beat shortening with an electric mixer for 30 seconds. Add sugar; beat until combined. Add egg, molasses and vanilla; beat until combined. Beat in flour until well mixed. Cover; chill dough 3 hours or overnight, or until easy to handle.
Preheat oven to 375 degrees. On a lightly floured surface (you can use flour mix, sweet rice flour or cornstarch), roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange cutouts about 1 inch apart on a lightly greased cookie sheet.
Bake for 5- minutes or until edges are firm and bottoms are light brown. Transfer cookies to wire racks; cool. Frost as desired.
Makes about 25
To store: Place in layers separated by waxed paper in an airtight container; cover. Store frosted cookies at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw cookies, then decorate.
