• Nana Rogers

    posted on December 15, 2010 at 11:49 am

    Amy, THANK YOU for sharing this recipe. I have a brand new cookie gun that I’ve had for some time. I think I will break it in with this one. ;P I do have a question for you though. I sit okay to use strait butter in the recipes you post? I don’t buy any shortening to cook with, just a small amount play with gum paste.
    Thanks so much, April


    Amy Reply:

    @Nana Rogers, Hi April – sure you can use butter. I think it will work just fine. The non-hydrogenated shortening is a healthier version of regular shortening and the combination gives the cookies great buttery flavor with a little more crispiness on the outside than using only butter would.

    Also – if you’ve already printed the recipe please come back and print it again. I just corrected a mistake – it should have called for powdered palm sugar, not plain palm sugar. There’s a recipe for powdered palm sugar included. :)



    Nana Rogers Reply:

    Amy, your a doll! Thanks so much,


  • Elise (Healing Cuisine)

    posted on December 15, 2010 at 2:50 pm

    Amy, these look great! Can’t wait to try. Have you ever tried using powdered xylitol to further cut out the sugar? This is what I’ve been using in my holiday cookies lately and finding great success. I will be trying with your recipe now! :) Thanks so much!


  • Maggie

    posted on December 15, 2010 at 8:16 pm

    Hey Amy – My Mom always makes spritz cookies! I’ve always been in awe of them! I’m going to have to pass this recipe onto her and she if she’ll make some for us! I think Callum would love the colors.


    Amy Reply:

    @Maggie, I used those great India colors you told me about. :) It takes a lot because of the dark palm sugar and the slightly darker flours…I wonder what non-white-sugar sweetener could be used instead of palm sugar?



  • Jennifer

    posted on December 15, 2010 at 9:22 pm

    Thank you so much for posting a spritz recipe. I can’t wait to try this one out.


  • Stephanie

    posted on December 15, 2010 at 11:34 pm

    I’ve got a cookie press that I tried once, years ago, and it failed, so it’s been gathering dust since. I might have to bring it out of hiding to give this recipe a go. Those cookies look great!


  • Andrea

    posted on December 16, 2010 at 3:27 am

    I was just thinking a few days ago about the spritz cookies that my Mom made when I was a kid! I think I inherited her cookie press- now I need to find it in my cabinet! I love the cute shapes of spritz (and the flavor!) Thanks for the recipe!


  • Holly

    posted on December 16, 2010 at 8:15 am

    I don’t use any palm products!..is there some thing I can use in replacement?


  • Kayleigh

    posted on December 16, 2010 at 10:03 am

    So pretty! It almost makes me want to run to Target, buy one and pop out a thousand cookies.



  • Jenn AKA The Leftover Queen

    posted on December 16, 2010 at 11:50 am

    Thanks for the link to the GF holiday guide! Your cookies look great! :)


  • Ghetta

    posted on January 27, 2011 at 12:03 pm

    i am from Argentina, and i m celiac, yours recipe are awsome but i need help with this
    1/2 unsalted butter, how much in oz o grams??

    thanks a lot!!!

    visit my site, i have a lot of recipes GF and no GF


  • abbie

    posted on March 28, 2011 at 3:17 pm

    You are the best…I am going to have to try these too. The other cookie recipe from Jules turned out just fine. My trial run, (just one sheet) was promptly consumed by my son. I substituted 1 egg with 3T applesauce and 1t of baking powder, and just used soy milk to make the whole thing vegan. (Personally, I missed the egg, milk and butter.) But now the entire class can enjoy one cookie. Thanks as always Amy.


    Amy Reply:

    @abbie, That’s great to know…do you use Jules’ flour or did you use something different?

    I am a butter, egg, and milk fan too. :)



    abbie Reply:

    @Amy, I actually didn’t use Jules’ flour. I Amazon searched her book and the “look inside” preview feature showed me her “homemade gluten free flour mix.” So I used that mixture.

    It really helped to have used “new” baking powder. These turned out very light. And, the rolling out is a bit sticky, but the cookies held together and transferred to the baking sheet remarkably well considering.

    Again, thanks so much for being my source for gluten-free cooking and baking! So appreciated!


  • Jacqui

    posted on December 22, 2013 at 1:09 pm

    Hi! Do you have a suggestion for an egg substitute? I would love to make these for my boyfriend but we are both allergic to eggs.


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