Gluten-Free Spritz Cookies

Directions

For the flour blend: In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.

For the cookies: Preheat the oven to 350° F. Have two ungreased cookie sheets ready.

 In a small bowl, mix the flour and salt.

 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light, about 1 minute. Add the granulated sugar and beat for 1 minute. Add the whole egg and egg yolk and beat for 1 minute. Add the vanilla and beat until combined. Reduce the speed to low, add the flour mixture and beat until combined.

 Prepare your cookie press by placing the plunger on the tube and turning to lock. Lift the plunger until it’s all the way at the top. Fill the tube with the dough through the bottom opening. Fit the disk of your choice into the bottom ring and screw on tightly. Now squeeze the handle (it will click each time you squeeze it) until you see dough just pushing against the disk at the bottom.

 Place the end of the press firmly and evenly against a cookie sheet and squeeze the handle once. Lift the press. If the dough was adequately pressed against the disk, you should have a nice cookie shape on the sheet. If dough came out but did not stick to the cookie sheet, put it back into the bowl with the remaining dough. Press out enough cookies to cover the cookie sheets, spacing them about 1 inch apart. Lightly sprinkle with colored sugar (if using).

 Bake until the cookies are light brown on the bottom, 13-15 minutes. Remove to wire racks to cool completely. Repeat the process with the remaining dough, allowing the cookie sheets to cool completely between batches. If the dough starts to seem too soft to make defined shapes, refrigerate it for a few minutes before putting it in the cookie press.

 If desired, melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. Watch carefully to prevent burning. Remove from the heat and whisk until smooth. Line a cookie sheet with waxed paper. With a butter knife, spread a bit of melted chocolate on the bottoms of some of the cookies and press the cookies, chocolate-side down, onto the waxed paper. For sandwich cookies, spread melted chocolate on the bottom of a cookie and press the bottom of another cookie of the same shape onto the chocolate. You can also drizzle melted chocolate on top of the shapes. Let the cookies sit for about 1 hour to let the chocolate set.

 Store in an airtight container, with waxed paper between the layers, at room temperature for up to 7 days.