I had hoped to get this recipe out before Christmas, but it wasn’t quite right and I ran out of butter. But now I get to use the cute tea towel my aunt Jenna gave me for my pictures!
Every year at Christmas my uncle Rae (who is really my aunt and no one seems to be able to tell my why we call her that), makes a large box of cookies that everyone hovers over all night. And inside that box is my absolute favorite Christmas food ever: spritz cookies. This was my first fructose-free Christmas, and I was nervous about staring down those cookies. In past years I would eat them nonstop and then Rae would give me a bagful later in the evening so I could continue to stuff my face with them while at home.
Once, when I was little, she made a special batch while babysitting me and my sister and whenever we opened our mouths she would drop in hunks of delicious cookie dough. And that tradition continues in my kitchen, where a whole batch is made so half the dough may be eaten.
This recipe originally comes from Rae’s grandmother–and my great grandmother–Hazel. Mine are a little softer than the “real” ones, but they are still really tasty. And bringing a few with this Christmas helped me avoid the cookie box and potential disaster. So here it is; Grandma Hazel’s Spritz Cookie Recipe, fructose-free style:
***Update 12/30/13: Someone asked me about the decoration I used in the photos, and they are Wilton sprinkles made from sugar, confectioners’ glaze, carnauba wax, and food coloring. I haven’t tested them because they were mostly for the picture, but I was careful to pick these particular ones because they might be OK for some FMers.
- 1 1/2 cups of superfine white rice flour
- 1/2 cup of sweet white rice flour
- 1/2 cup of potato starch
- 1/2 teaspoon of xanthan gum
- 1/8 teaspoon of salt
- 2 sticks of butter (soft, not melted)
- 1 1/4 cup of dextrose
- 2 eggs
- 1 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract (optional)
- 2 tablespoons of water (optional)
- Mixing bowls
- Stand/hand mixer
- Cookie press
- 2 baking sheets
- Cooling rack
Heat the oven to 400°.
In another bowl put the butter, dextrose, eggs, and extracts together and, using a mixer, cream together until smooth.
Add the dry ingredients to the bowl with the butter/dextrose and mix until a dough forms.
Put the dough in a cookie press to stamp on to your baking sheets. If the dough is too dry to hold its shape then add in the 2 tablespoons of water and work it into all of the dough.
Bake for 7-10 minutes.
Leave on the baking tray for 5 minutes and then transfer to a cooling rack.
Elimination Diet safe: No. (Unless you omit the extracts, but almond extract is pretty important in this recipe!)