" Truth: I’ve made so many Christmas cookies on this blog before that sometimes I wonder if I’m going to run out of ideas completely. But if I’ve learned anything … more »..."
INGREDIENTS
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Shortbread Cookie Dry Mix
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1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
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1/2 teaspoon xanthan gum (omit if your blend already contains it)
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1/4 cup (36 g) cornstarch (or try arrowroot)
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3/8 cup (75 g) granulated sugar
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1/8 teaspoon kosher salt
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Plain Shortbread Cookies
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Shortbread Cookie Dry Mix (see above)
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8 tablespoons (112 g) unsalted butter, softened
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Mocha Shortbread Cookies
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Shortbread Cookie Mix (see above)
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3 tablespoons (15 g) unsweetened cocoa powder (natural or Dutch-processed)
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1 tablespoon instant espresso powder
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8 tablespoons (112 g) unsalted butter, softened
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3 tablespoons (36 g) granulated sugar
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Berry Chocolate Chip Cookies
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Shortbread Cookie Dry Mix (see above)
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8 tablespoons (112 g) unsalted butter, softened
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2 tablespoons (30 g) chopped dried berries (I used cranberries, but dried cherries would also be great)
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2 tablespoons (28 g) miniature semi-sweet chocolate chips
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2 ounces semi-sweet chocolate, melted (for drizzling)
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Toffee Caramel Cookies
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Shortbread Cookie Dry Mix (see above)
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8 tablespoons (112 g) unsalted butter, softened
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1/3 cup (80 g) toffee bits (I used Hershey’s Heath English Toffee Bits—I called the company and they confirmed that they are gluten free)
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4 ounces semi-sweet chocolate, melted (for dipping)
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8 Kraft caramels, unwrapped, melted with 2 teaspoons milk (for drizzling)
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Coarse salt, for sprinkling
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Glazed Lemon Cookies
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Shortbread Cookie Dry Mix (see above)
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1 teaspoon (3 g) lemonade flavor dry drink mix (I used True Lemon brand original lemonade drink mix)
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2 teaspoons finely grated lemon peel
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8 tablespoons (112 g) unsalted butter, softened
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1/2 cup (58 g) confectioners’ sugar
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2 teaspoons freshly-squeezed lemon juice, plus more by the 1/8 teaspoonful if necessary