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:
covered percent of daily need
