cookie press challanges

[Guest guest]

When I made gf spritz cookies this Christmas, I was frustrated because

they weren't sticking to the pan and coming off the cookie press.

Well, I was using parchment paper as I often do when baking gf

cookies. As soon as I took away the parchment paper, the cookies stuck

to the pan. I still had about 1 in 10 that did not release. I have

attached my recipe (Melonie, this is on the disk I gave you)

Cheryl in Colorado

Gluten Free Spritz Cookies

This recipe comes from the Denver Celiac Sprue

Association

Support group cookbook

Ingredients:

3 to 3 1/2 c. gluten free flour (I used 3 1/4 c. of Bette

Hagman’s Featherlight flour mix*)

2 tsp. baking powder

1/4 tsp. salt

1 c. sugar

1 c. butter or margarine

1 egg

2 Tbsp.milk (or rice milk)

1 tsp. (gluten free) vanilla

food coloring as desired (optional)

Directions:

Combine dry ingredients and set aside. Cream butter with sugar; blend in egg.

Stir in milk and vanilla. Add dry

ingredients and stir well. Separate dough and

add a few drops of food

coloring if making Christmas cookies.

Mix well. Pack dough into cookie

press. Press out one or two test

cookies and bake to see if more flour is needed. If

they don’t hold their shape well, remove dough from press and

add more flour. Bake at 375 degrees for

7-8 minutes.

*Bette

Hagman's Featherlight mix from the Gluten Free Gourmet Bakes Bread book:

For three

cups of featherlight flour, mix

Rice

Flour

(1 part) 1 cup

Tapioca

Flour (1 part) 1

cup

Cornstarch

(1 part) 1 cup

(use arrowroot powder if corn is a problem)

Potato

Flour**(1 teaspoon per cup)

1Tablespoon

** DO NOT

use Potato STARCH

For larger

quantities use

2 cups

each

flour and 2 Tablespoon Potato Flour for

6 cups

3 cups each

flour and 3 Tablespoon Potato Flour for

9 cups

4

cups each

flour and 4 Tablespoon Potato Flour for

12 cups