Pressed cookies are fun to make and a delight to eat. Try this version to create your own wonderful tradition. If making dairy-free, you will need to adjust for liquid differences of butter substitutes. Use this guide: if you choose a soft butter substitute, use a medium egg. If you use a solid margarine, use a large egg. Do not use X-large eggs in any case. Remember not to shake down or pack the flour in a measuring cup, rather use a measured scoop and scrape the top with a flat blade to level.
- 2 cups fine white rice flour
- 2 tablespoon tapioca starch or cornstarch
- 1 cup butter or substitute (not the light kind that contains water)
- 1 cup fructose or sugar
- ½ teaspoon gluten-free almond extract
- ½ teaspoon gluten-free real vanilla extract
- ¼ teaspoon salt
- 1 egg
Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.
Preheat oven to 375 degrees F.
Combine dry ingredients in mixing bowl and whisk together with wire whip. Cream butter and fructose. Blend in egg and extracts. Stir dry ingredients into the creamed mixture with a large wooden spoon. Blend well but do not beat. Dough should be soft. Chill dough 10 minutes.
Add a quarter cup of dough to the cookie press to check dough consistency. If dough is too sticky, add a tablespoon of rice flour at a time to correct. If desired, tint dough with food coloring. Press dough into desired shapes on an ungreased cookie sheet. Decorate!
Bake 8 to 10 minutes depending on oven variance. Cookies are baked when surface appears dry. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 6 dozen depending on shapes.