My holidays just got a little more delicious!

This……is……life changing! For me anyway! I have always loved butter, so it’s no surprise that I’d love Spritz cookies, those delicious, traditional Swedish butter cookies.

I’m half Swedish on my dad’s side, and my mother always made Swedish Spritz Cookies using her old, aluminum hand-operated Mirror cookie press. When I took over Christmas cookie making, I learned how to make perfect little Christmas trees, wreaths and poinsettias using that original cookie press. They were always a favorite of mine which I continued to make for others to enjoy after I had to stop eating dairy.

Over the last year or so, I learned that although I can’t have dairy, I can have ghee. That in itself has opened new possibilities of what foods I can enjoy!

I got to thinking about how I may be able to bake with ghee. With some experimentation, trial and error, I came up with a recipe for Spritz cookies using a
combination of ghee and unsweetened almond milk that is pretty close in taste and consistency to those original butter-filled favorites of Christmas past. Here’s my recipe…….

Gluten-free Swedish Spritz Cookies made with Ghee

These cookies are rich and buttery with a pleasant hint of almond. For those that aren’t able to have full dairy, but
can tolerate ghee, these cookies are a nice treat!

14 Tbs ghee
2 Tbs unsweetened almond milk
1 tsp sea salt
3/4 cup granulated sugar
1 egg
2 1/4 cup sifted all purpose gluten-free flour (I use Bob’s Red Mill)
1/2 tsp baking powder
1 tsp pure almond extract
Colored sugar, jimmies or nonpareils

Preheat oven to 400 degrees F. Line cookie sheets with parchment paper & set aside.

In a large bowl, combine ghee, almond milk and sea salt until combined. Mix in sugar. Add egg and beat until creamy.

Combine gluten-free flour and baking powder. Slowly mix flour mixture into creamed mixture. Add almond extract and mix again until thoroughly combined.

Place dough into a cookie press and operate according to instructions, pressing dough out onto prepared cookie sheets in desired shapes and sprinkle with colored sugar, jimmies or nonpareils.

Bake for 8 minutes or until cookie bottoms are lightly golden. Check often, be careful not to over bake!

Let cool on cookie sheets for a few minutes before carefully transferring to cookie racks to cool completely. Store in airtight container. These freeze very well!

Prep Notes:
These cookies are gluten-free, soy-free & vegetarian.

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