Gluten Free Shortbread Cookies 5 Ways

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"  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
Shortbread Cookie Dry Mix
1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot)
3/8 cup (75 g) granulated sugar
1/8 teaspoon kosher salt
Plain Shortbread Cookies
Shortbread Cookie Dry Mix (see above)
8 tablespoons (112 g) unsalted butter, softened
Mocha Shortbread Cookies
Shortbread Cookie Mix (see above)
3 tablespoons (15 g) unsweetened cocoa powder (natural or Dutch-processed)
1 tablespoon instant espresso powder
8 tablespoons (112 g) unsalted butter, softened
3 tablespoons (36 g) granulated sugar
Berry Chocolate Chip Cookies
Shortbread Cookie Dry Mix (see above)
8 tablespoons (112 g) unsalted butter, softened
2 tablespoons (30 g) chopped dried berries (I used cranberries, but dried cherries would also be great)
2 tablespoons (28 g) miniature semi-sweet chocolate chips
2 ounces semi-sweet chocolate, melted (for drizzling)
Toffee Caramel Cookies
Shortbread Cookie Dry Mix (see above)
8 tablespoons (112 g) unsalted butter, softened
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)
4 ounces semi-sweet chocolate, melted (for dipping)
8 Kraft caramels, unwrapped, melted with 2 teaspoons milk (for drizzling)
Coarse salt, for sprinkling
Glazed Lemon Cookies
Shortbread Cookie Dry Mix (see above)
1 teaspoon (3 g) lemonade flavor dry drink mix (I used True Lemon brand original lemonade drink mix)
2 teaspoons finely grated lemon peel
8 tablespoons (112 g) unsalted butter, softened
1/2 cup (58 g) confectioners’ sugar
2 teaspoons freshly-squeezed lemon juice, plus more by the 1/8 teaspoonful if necessary
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