Spritz Cookies

Makes 8 dozen

Note: Slather melted chocolate between these pressed butter cookies to make 4 dozen elegant sandwich cookies.

2 1/4 cups Jeanne's Gluten-Free All-Purpose Flour (see recipe)

1/4 teaspoon salt

1 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1 extra-large egg, plus 1 egg yolk, at room temperature

3/4 teaspoon vanilla extract

Colored sugar for sprinkling, optional

1 cup semisweet chocolate chips, optional

1. Preheat the oven to 350 degrees. In a small bowl, mix together the flour and salt.

2. Using an electric stand mixer fitted with the paddle attachment, beat butter on medium speed until light, 1 minute. Add sugar; beat for 1 minute. Add egg and extra yolk; beat for 1 minute. Add vanilla and beat until combined. Reduce speed to low, add the flour mixture, and beat until combined.

3. Prepare your cookie press by placing the plunger on the tube part; turn to lock. Lift the plunger to the top, then fill the tube with dough from the bottom opening. Fit the disk of your choice into the bottom ring and screw on tightly. Press the handle until you see dough just pushing against the disk at the bottom.


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4. Place the end of the press firmly and evenly against an ungreased cookie sheet and press once on the gun. Lift the press to release a nice cookie shape on the sheet. If dough came out but did not stick, or if the shape is wonky, pick up the dough and put it back into the bowl Press out enough cookies to cover the cookie sheets, spacing them about 1 inch apart. Lightly sprinkle with colored sugar (if using).

5. Bake until cookies are light brown on the bottom, 13 to 15 minutes. Remove to wire racks to cool completely. Let cookie sheets cool completely, then repeat process with remaining dough. If the dough becomes too squishy to make defined shapes, refrigerate it for a few minutes.

6. Melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. Remove from heat; whisk until smooth. Line a cookie sheet with wax paper. Spread melted chocolate on cookie bottoms and press the cookies, chocolate-side down, on the wax paper until set. Or, use chocolate to sandwich pairs of cookies. Or, drizzle melted chocolate over the cookies.

7. Store in an airtight container, with wax paper between layers, at room temperature for up to a week.

-- Jeanne Sauvage, "Gluten-Free Baking for the Holidays" (Chronicle, $24.95, 168 pages)