These gluten-free chocolate shortbread cookies are a year-round favorite of mine. They offer up an intense buttery chocolate flavor that’s unlike any other cookie I’ve baked. You’ll want to splurge on the best quality butter and chocolate you can afford for these as those two ingredients are what gives these cookies their richness.
One year, I made my chocolate shortbread with Plugra butter (a European style butter that high in fat) and a dark Valhrona cocoa. I still have coworkers who mention those cookies (and who remember the butter and cocoa I used!)
Instead of baking them in the traditional rectangular wedges, I always make bite-sized balls. But I up my game during the holidays by adding some extra-festive toppings.
This year, I topped my gluten-free chocolate shortbread with melted Guittard milk chocolate, then sprinkled them with either roughly chopped pistachios (for those not following a low-FODMPA protocol) or roughly chopped See’s Candies molasses chips.
I think of them as a decadent little burst of holiday chocolate deliciousness.