Dry Ingredients

1 1/2 cups white rice flour

1/2 cup cornstarch

1/2 cup sweet rice flour

1/2 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

1 1/2 sticks butter, softened

1 (3 ounce) package cream cheese, softened

1 cup granulated sugar

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon lemon extract

Optional

Colored sanding sugar

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium mixing bowl, whisk together dry ingredients.

3. In a large mixing bowl, cream together butter, cream cheese and granulated sugar for 1 minute. Use medium-high speed on a stand mixer and high speed on a handheld mixer.

4. Add the egg yolk, vanilla extract and lemon extract. Mix until thoroughly combined. Scrape down the sides of the bowl once during mixing.

5. Add the dry ingredients and blend until a dough forms.

6. Divide dough and shape into a cookie log. Size of the log will vary depending on the size of your cookie gun. Fill cookie gun with the dough.

7. Press cookies onto prepared cookie sheet. Cookies won't spread; so, you can place them close together. If desired, sprinkle cookies with sanding sugar.

8. Bake for 20-22* minutes or until golden brown. (*Baking time will vary greatly depending on the size and shape of your cookie. Finished cookies should be lightly golden brown.)

Makes about 5 dozen small spritz cookies



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