Gluten-free Chocolate Shortbread Cookies
These bite-sized shortbread balls can be topped with your favorite festive accompaniment for chocolate.
Allow to come to room temperature on your counter to soften.
dutch process cocoa powder
I use the dutch process cocoa powder from Penzey’s.
gluten free cup-for-cup flour
I use King Arthur Flour’s Cup-for-Cup gluten-free flour.
sea salt or coarse kosher salt
milk chocolate chips
I used one bag of Guittard milk chocolate chips.
finely chopped nuts
I used pistachios (for those not following a low-FODMAP diet) but you can use almonds or another favorite nut.
I used See’s Candies molasses chips. Crushed candy canes also work well.
In your mixer, combine butter, sugar, and vanilla. Mix until fluffy.
Add cocoa powder to mixing bowl. Mix until evenly combined.
Add salt. Add flour to mixing bowl one cup at a time, mixing until just combined.
Remove dough from mixing bowl and place in airtight container or plastic storage bag. Refrigerate 1-2 hours.
Pre-heat oven to 325 degrees. Line two cookie sheets with parchment paper cut to fit pan.
With your hands, roll about 1 TBSP of dough into a ball. Place on cookie sheet with 1 inch between cookies. Bake until firm, 20-25 minutes.
Cool on wire racks.
While cookies are cooling, chop your toppings and set aside. Melt the chocolate chips in a double boiler, removing from heat once they are all melted.
Use a teaspoon to drizzle melted chocolate on top of a cookie. Immediately sprinkle your chosen topping over the melted chocolate, then place cookie on wire rack to set.
Let melted chocolate and toppings set for 2 hours before packaging. Store in an air-tight container with layers of cookies separated by wax paper.
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