These grain free and paleo spritz cookies are buttery sweet, easy to make and tons of fun to decorate!
- Combine the almond and coconut flour, baking soda and salt in a large bowl, set aside.
- Using a whisk or electric mixer, cream the butter and sugar until well combined in a separate large bowl.
- Add the extracts and egg; mix on low speed until smooth.
- Add in the dry ingredients and stir well with a silicone spatula or spoon until a cookie dough forms.
- Place the dough in the fridge and chill for 30 minutes. You can also cover or wrap the dough and chill up to 24 hours.
- Preheat your oven to 350F/180C/160C fan. You will use a cookie press to deposit the dough onto an ungreased, non-stick baking sheet.
- Allow dough to soften enough to place in the cookie press. You’ll probably have to refill it 3 times to make all the cookies.
- Using your preferred shapes, press dough onto cookie sheet using the instructions for your cookie press.
- Bake 12 minutes or until set and beginning to turn light brown.
- Remove from oven and allow to cool for a minute on the baking sheet, then transfer to wire racks to cool completely.
- Place baking sheet in the freezer for a few minutes before starting the next batch, then repeat until cookie dough is used up.
Source: https://www.paleorunningmomma.com/spritz-cookies-paleo-gluten-free/