Description
Butter spritz cookies, the cookies of my childhood, made lectin-free, gluten-free, and sugar-free. Lightly sweet and buttery, these sugar-free butter spritz cookies are the perfect holiday treat and so easy to personalize. Make them any shape you like, simple like these ones, or dip them into dark chocolate.
Ingredients
- 1 1/2 cups sorghum flour
- 1/2 cup arrowroot flour (plus 3 tablespoons for kneading, tapioca flour can also be used)
- 1/2 cup hazelnut flour (almond flour can also be substituted)
- 100 grams grass-fed butter, at room temperature
- 3 tablespoons granulated sweetener (such as Swerve or monk fruit)
- 2 pasture-raised eggs
- Zest of one organic lemon
- 1 teaspoon pure vanilla extract
- Powdered sweetener for dusting
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine 1 1/2 cups of sorghum flour, 1/2 cup of arrowroot flour (reserve 3 tablespoons for later), and 1/2 cup of hazelnut flour. Mix well.
- Cream Butter and Sweetener: In a separate bowl, use an electric mixer to cream together 100 grams of room-temperature butter and 3 tablespoons of granulated sweetener until the mixture is creamy and fluffy.
- Incorporate Wet Ingredients: Beat in 2 eggs, the zest of one organic lemon, and 1 teaspoon of vanilla extract into the butter mixture until everything is well incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, continuing to mix until a cohesive dough forms.
- Knead the Dough: If the dough is too soft, gradually knead in the reserved 3 tablespoons of arrowroot flour until the dough is manageable but not too dry.
- Chill the Dough: Place the dough in the refrigerator and let it chill for 1 hour. For a quicker option, place it in the freezer for 20-30 minutes.
- Preheat Oven: Preheat your oven to 340°F (170°C) when you are ready to shape the cookies.
- Shape Cookies: Prepare a cookie press or spritzer gun with your desired shape. Line a baking sheet with parchment paper. Form cookies and place them on the prepared sheet.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they are lightly golden.
- Dust and Cool: Once baked, remove from the oven and while still warm, dust them with powdered sweetener. Allow the cookies to cool before serving.
- Storage: Store the cooled cookies in an airtight container in a cool place.
