Spritz Cookies {Whole Wheat + Egg Free}

The recipe Spritz Cookies {Whole Wheat + Egg Free} can be made in roughly 30 minutes. For 45 cents per serving, you get a dessert that serves 36. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 87 calories. 85 people found this recipe to be yummy and satisfying. If you have almond milk, lemon rind, cornstarch, and a few other ingredients on hand, you can make it. It is brought to you by Food Faith Fitness. With a spoonacular score of 2%, this dish is improvable. Try Wheat Free, Milk Free, Egg Free, Tasty Chicken Nuggets, Spritz & Shortbread Cookies (Gluten Free), and Gluten-Free Baking for the Holidays: Spritz Cookies for similar recipes.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 Tbsp Unsweetened Vanilla almond milk, at room temperature

½ Cup Butter, softened at room temperature

¼ Cup + 3 Tbsp Cornstarch

¼ tsp Lemon rind, grated

1 cup + 3 Tbsp Whole wheat pastry flour, sifted (130g)

½ Cup + 3 Tbsp Powdered sugar. sifted

Pinch of salt

Sprinkles, for decorating

½ tsp Vanilla extract

Equipment:

bowl

oven

baking sheet

Cooking instruction summary:

Preheat your oven to 375 degrees.In a large bowl, beat together the butter, powdered sugar, and corn starch on low speed until well mixed. It will be crumbly.Add in the vanilla extract, lemon rind and a pinch of salt and beat on medium speed for 5 minutes, until light and fluffy.Gradually beat in the almond milk, and then beat for 1 minute on high speed.Fold the sifted flour in cup at a time until a dough forms.Spoon the dough into the cookie press and shoot onto 2 un-greased cookie sheets, decorating with sprinkles if desired.Bake until just lightly golden brown, about 10-11 mins. Immediately transfer to a cookie sheet to finish cooling.DEVOUR.

 

Step by step:


1. Preheat your oven to 375 degrees.In a large bowl, beat together the butter, powdered sugar, and corn starch on low speed until well mixed. It will be crumbly.

2. Add in the vanilla extract, lemon rind and a pinch of salt and beat on medium speed for 5 minutes, until light and fluffy.Gradually beat in the almond milk, and then beat for 1 minute on high speed.Fold the sifted flour in cup at a time until a dough forms.Spoon the dough into the cookie press and shoot onto 2 un-greased cookie sheets, decorating with sprinkles if desired.

3. Bake until just lightly golden brown, about 10-11 mins. Immediately transfer to a cookie sheet to finish cooling.DEVOUR.


Nutrition Information:

Quickview
87k Calories
0.51g Protein
3g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
87k
4%

Fat
3g
5%

  Saturated Fat
2g
13%

Carbohydrates
14g
5%

  Sugar
10g
12%

Cholesterol
6mg
2%

Sodium
24mg
1%

Get Enough Of These
Protein
0.51g
1%

Manganese
0.15mg
7%

Selenium
2µg
3%

Fiber
0.4g
2%

Vitamin A
79IU
2%

Phosphorus
13mg
1%

Magnesium
5mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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