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Mmmm…what a delicious combination chocolate and shortbread make! This recipe was donated at the 2009 Tampa Bay Celiac Group Cookie Exchange.
INGREDIENTS
½ c unsalted butter
¼ c granulated sugar
1 tsp vanilla
¾ c flour mix (I use white rice, potato, and tapioca)
2 tbsp sweet rice flour (I use white)
¼ c cocoa powder
¼ tsp xanthan gum
1/8 tsp salt
1/2 c semisweet mini or regular size chocolate chips (I prefer regular size)
DIRECTIONS
1. Beat butter and sugar until cream, add vanilla, mix well.
2. Add dry ingredients, stir until a soft dough is formed, add chips.
3. Shape dough into a flat square, wrap in plastic and refrigerate 30 mins.
4. Preheat oven 350 degrees. Lightly grease cookie sheet.
5. Using a think sharp knife, slice through into 5/8-in. slices and place on greased cookie sheet. Sprinkle with granulated sugar. Chill again until cold before baking.
6. Bake 8-10 mins until centers are cooked.
Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
Chocolate shortbread cookies! It’s funny, I see these sold in stores from time to time, but I never really thought about how I could make them myself. I make some pretty good regular shortbread cookies that come out great, but who wouldn’t mind some chocolate in them?
I made these last weekend and they came out really good! I was kind of scared that they’d be dry and break up, which usually happens with shortbread cookies, but these ones didn’t fall apart at all. I was very impressed. Thanks so much for posting this recipe. I also really enjoyed that they had a chocolate twist–very good!
I pretty much add chocolate to EVERYTHING so I’m glad to find that you’ve done this with two different recipes you’ve posted recently, this shortbread cookie one and a carrot cake too. You can never have too much chocolate LOL! Okay, well maybe you can, but it still doesn’t stop me;)
Made these and love them so so so much! I actually made these into heart shapes because my daughter wants everything in hearts and pink. I also used pink colored sugar on the top. My favorite thing was the taste of chocolate–really really perfect with the shortbread taste!
Shortbread cookies are my absolute favorite. And honestly, I’ve never thought to add chocolate to it (I guess I was a shortbread purist). But they were great! Thanks for the recipe.