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1
Preheat the oven to 350F.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar, mixing on medium speed for about 30 seconds.
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Add the baking powder and mix until combined, about 10 seconds.
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4
Mix in the egg replacer, vanilla, orange zest, and orange juice until combined, about 30 seconds.
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5
In a separate bowl, whisk together the flour mix, xanthan gum, and salt.
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Add the flour mixture to the shortening mixture, beating on low speed until combined.
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7
Pack the dough into a cookie press.
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Place the face of the press firmly down on an ungreased baking sheet.
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Press out a cookie.
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Space the cookies about 1 inch apart.
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Decorate with colored sugar.
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Bake for 8 minutes in the center of the oven, or until the cookie edges are firm but not brown.
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Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
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14
The key to perfect spritz cookies is mastering a cookie press.
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15
Try the Wilton Comfort Grip Cookie Press (www.wilton.com).
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The rule: a single press, a pretty cookie.
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(A double press makes a messy blob.)
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Test-press a few cookies to get the knack of it, and to get the dough moving.
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Then youre off and pressing!
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If the dough is too soft (if its a very warm day, this may happen), put it in the fridge for about 30 minutes to firm it up.
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But please note, under normal conditions, this dough does not call for chilling.
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Also, make sure your baking sheets arent warped.
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If youre baking sheets arent flat, your cookie press will rebel.
