"Spritz" cookies, traditional and gluten-free

Spritzgebacken cookies

I have been baking Christmas cookies the past few days. Growing up, one of my favorite memories was coming home to the the aroma of freshly baked spritzgebacken cookies. My mother baked many varieties of cookies during the holidays, all beautifully decorated. 

My father is originally from Germany and he introduced us to a few traditional German recipes as well. One of my favorites was stollen. This distant cousin to fruitcake was labor intensive, requiring an enormous bowl, as well as a lot of vigorous kneading. We were only allowed to indulge in these once a year treats beginning on Christmas Eve, making them taste even more special.

Unfortunately, I can no longer enjoy these gluten filled goodies and this is especially difficult for me at this time of year. Nothing could beat a slice (or two) of stollen with a cup of coffee in the morning! 

I also love to bake during the Christmas season, but I only bake 3-4 of my favorite cookies. This recipe for "spritz" cookies is simple and delicious. I use a cookie gun to create different shapes. My sister, Karen, gave me the below adaptation for the best gluten-free spritz!

Spritzgebackens (traditional)

Preheat oven to 350 degrees

Use parchment paper on a cookie sheet

3/4 lb butter, room temperature

1 cup sugar

2 egg yolks

3 3/4 cup flour

1/4 teaspoon salt

1 T vanilla extract

Cream butter and sugar until light and fluffy.

Add the egg yolks, flour, salt and vanilla.

Mix thoroughly.

Bake 7-10 minutes until lightly browned.

Cool on wire rack.

Gluten Free Spritzgebackens

Preheat oven to 375 degrees.

Use parchment paper on cookie sheet.

1 3/4 cup white rice flour

1/4 cup sweet rice flour

1/4 cup potato starch

1/2 teaspoon xanthan gum

1/2 teaspoon salt

Whisk dry ingredients; set aside.

Combine butter, sugar, egg, vanilla.

Cream until fluffy.

Add dry ingredients. Mix.

Bake at 375 degrees until lightly golden brown.

Enjoy!