Spritz cookies are the backbone of holiday baking. You can decorate them with any kind of sprinkles, drizzle them with chocolate, dust them with sparkly sugars, add food coloring to make them in a rainbow of colors, press them out into any shape . . . they’re endlessly versatile. I’ve spruced up the classic recipe slightly by adding a hint of orange flavor, giving them just a little special oomph. I’ve written proportions for a large batch so you can give them as gifts or make them for a party. They also store well in the freezer, so you can keep them on hand for treats anytime.

　　

Ingredients

makes 120 1 1/2-inch cookies

　　1 1/2 cups dairy-free, soy-free vegetable shortening

　　1 cup granulated sugar

　　1 teaspoon double-acting baking powder

　　1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

　　1 teaspoon pure vanilla extract

　　1 teaspoon orange zest

　　2 tablespoons orange juice

　　3 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　1/4 teaspoon salt

　　Decorative sugars, sprinkles, etc. (optional)

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar, mixing on medium speed for about 30 seconds. Add the baking powder and mix until combined, about 10 seconds. Mix in the egg replacer, vanilla, orange zest, and orange juice until combined, about 30 seconds.

　　

Step 3

In a separate bowl, whisk together the flour mix, xanthan gum, and salt.

　　

Step 4

Add the flour mixture to the shortening mixture, beating on low speed until combined.

　　

Step 5

Pack the dough into a cookie press. Place the face of the press firmly down on an ungreased baking sheet. Press out a cookie. Space the cookies about 1 inch apart. Decorate with colored sugar.

　　

Step 6

Bake for 8 minutes in the center of the oven, or until the cookie edges are firm but not brown. Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.

　　

tip

Step 7

The key to perfect spritz cookies is mastering a cookie press. Try the Wilton Comfort Grip Cookie Press (www.wilton.com). The rule: a single press, a pretty cookie. (A double press makes a messy blob.) Test-press a few cookies to get the knack of it, and to get the dough moving. Then you’re off and pressing!

　　

Step 8

If the dough is too soft (if it’s a very warm day, this may happen), put it in the fridge for about 30 minutes to firm it up. But please note, under normal conditions, this dough does not call for chilling.

　　

Step 9

Also, make sure your baking sheets aren’t warped. If you’re baking sheets aren’t flat, your cookie press will rebel.

　　Allergen-Free Baker's Handbook