Gluten-Free Spritz Cookies

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  • 4 cups brown rice flour
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon gluten-free almond extract


Preheat oven to 400°F.
Sift together flour, baking powder and salt.
Using a hand mixer or stand mixer fitted with paddle attachment, beat butter until very soft.
Add sugar, egg and extracts.
Slowly add flour and mix on low speed to combine.
Use a cookie gun or press to form cookies on an ungreased cookie sheet.
Decorate as desired and bake for 8-10 minutes, or until crisp and light golden.

Recipe from Central Market Mill Creek - Culinary Resource Center
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