Gluten Free Shortbread Cookies - Chocolate Dipped
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Yield: 20 cookies
Gluten Free Shortbread cookies use only five ingredients (not including salt). They are a classic Christmas cookie known for their crumbly, melt-in-your-mouth texture. Delicate, buttery cut-out cookies that are chocolate-dipped.
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Ingredients
- 1 ½ cups high-quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ⅔ cup powdered sugar
- 14 tablespoon unsalted butter (just shy of 2 sticks)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 5-6 oz. high-quality semi-sweet chocolate
Instructions
For the Shortbread:
- To a large mixing bowl or bowl of a stand mixer, sift the gluten-free flour and powdered sugar together. Add in the salt. Stir together, or mix, until combined.
- Add in the butter pieces and vanilla extract, then mix on medium-low speed. Increase speed to medium and mix until the dough starts to come together, about 3-5 minutes. (The mixture will be very powdery/sandy for awhile, and then become a doughy consistency.)
- Cut two large pieces of parchment or wax paper. Lay the first piece of parchment paper on the countertop and lightly flour it. Place the dough on top. Then, lay the second piece of parchment paper on top of the dough ball. Use a rolling pin to roll out the dough until it’s about ⅓ of an inch thick. Use cookie cutters to cut out shapes. (I recommend sticking with simple shapes for this recipe, as the cookies do tend to double in size when baked, even after chilling.) Re-roll the scraps and cut out more cookies, until all of the dough is used up. You can lightly re-flour the parchment paper, if needed.
- Place cut-out cookies on a baking sheet (that can fit in the fridge) and chill 30 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake cookies 12-14 minutes, or until just lightly browned on the edges.
- Remove from oven and allow to cool 15 minutes before transferring to a wire rack to cool the rest of the way.
For the Chocolate-Dipping:
- Chop up a chocolate bar or place chocolate chips in a microwave-safe bowl. Melt in 20 second intervals, stirring in-between, until completely melted. You can also melt by using a double boiler method on the stove top, but the microwave is much faster/less mess.
- Use a spoon to drizzle the chocolate over each cookie until you reach your desired coating. Place chocolate-dipped cookies on parchment paper and allow to set up 1-2 hours until completely hardened. Alternatively, you could place the cookies temporarily back in the fridge for a faster set-up time.
- Once chocolate is hardened, store in an airtight container at room temperature. Eat within 3-4 days for best results. Enjoy.
Notes
*The servings depends on the size of cookie-cutters you use. Larger cut-outs = less cookies.
*I prefer to use a French rolling pin with tapered ends to roll out the dough.
*I found that drizzling the chocolate over the cookie worked better than dipping the cookie into the chocolate. Some of the cookie shapes, especially the stars, were much more likely to break when dipped.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!