1. Baking cookies
2. Using a cookie press to make cookies is amazingly easy and fast...almost like a machine assembly line! The cookies also pop out uniformly and perfectly shaped. They look like they come from a professional Italian bakery.
3. Most gluten free spritz cookie recipes use an all purpose gluten free flour blend (yuck) which are typically full of starch and sometimes other things you can't pronounce. They also tend to spread out when baked....so the perfectly formed Christmas tree you put in the oven comes out like a giant blob when you take it out of the oven. My cookies are completely grain free and full of terrific fiber, and since coconut flour dough does not rise or expand in the oven, your cookies do not lose their shape! Whatever shape you pipe onto the pan and put in the oven will stay that way and come out looking perfectly adorable and identifiable.
4. I have been using this dough for a while now to make "normal" circle shaped cookies for my son, and it only just occurred to me to use the cookie press. They are so much more fun to make/eat now!!!!
5. I have eaten "white flour" based Italian spritz cookies my entire life, and I can honestly say that these taste exactly the same (if not better). Your family/friends/guests will not be able to tell that these are gluten free.
6. Most people tend to decorate their spritz cookies, which is great and I'm all for other people doing that. In our house, we don't use food coloring/dyes and the cookies honestly taste great without additional frosting. If you wanted to add food coloring, do it during the food processor step. If you want to add frosting and sprinkles, do it after they have cooled completely :)
3/4 cup coconut flour
1/2 cup butter (cold, cut into chunks)
1/3 cup + 1 Tablespoon honey
2 teaspoons vanilla extract
2 teaspoons almond extract
pinch of salt
1. Preheat your oven to 350 degrees F. Line a baking sheet (or two) with parchment paper.
2. Put all of your ingredients into your food processor . Turn on and process for about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Process again for another 30 seconds. You will need to do this (stop, scrape, process) until your dough is completely smooth and there are no chunks of butter left (it takes me about 3 times).
3. Fill your cookie press with the dough and whatever disk shape you've chosen (trees, wreaths, flowers, etc). Pipe onto your parchment paper lined cookie sheet. The cookies will not spread or rise, so you can put them as close to each other as you like!
4. Bake for 8-10 minutes (wreaths are 8 min, flowers are 9 min, trees are 10 min). If you don't have a cookie press but still want to try these, you can also just bake the dough in round balls that you've pushed down until they are slightly flattened (bake for 10-12 min).
5. When they come out of the oven, let them cool on the cookie sheet for about 2 minutes (so they can firm up) before moving them to a wire cooling rack to finish cooling. They cool very quickly! Once they are cool, you can decorate them if you like, or eat them plain. We like them just as they are :)
Makes about 3-4 dozen cookies. Store in the fridge or the freezer. They probably won't last long enough to store :)
Notes: I want to make these forever! I actually keep these on hand at all times to get an extra dose of fiber into my 3 year old. These would also be terrific as a sandwich cookie with a layer of chocolate ganache in between two cookies. (see my other instructables for a ganache recipe).