This week, I will be posting some of my Christmas Goodies Recipes, ones that are traditional in our home. These shortbread cookies are melt in your mouth delicious! They were also the very first gluten free cookie recipe I had ever made, back in the day. I can not remember who gave me this recipe, or where it originated from, but they really are lovely and whoever came up with this recipe, I thank you from the bottom of my heart. For years we always had plain shortbread cookies, then one year I thought why not dip them in melted chocolate? A winning combination.
2/3 cup white rice flour
1/2 cup cornstarch
1/2 cup icing sugar
1/4 cup potato starch
2 Tblsp. tapioca starch
3/4 cup of butter
4 squares of semi-sweet dark chocolate
In a mixing bowl, sift flours, and icing sugar, then whisk well to combine.
In another bowl, using a hand held mixer, cream the butter. Once creamy, I slowly add in the dry ingredients, stirring by hand until it become really mealy looking. This is a dry dough, but at this point you can use your hands to knead into a ball. It might seem like it will not come together - it will, just keep working the dough with your hand. Roll into 1 inch balls, placing on a baking sheet, then flatten with a fork, but not too flat. (do not be tempted to add in more butter,one time I added in 1 extra tblsp. - it was a disaster - flattened into a pancake)
Bake in a preheated oven of 300 degrees, for 20-25 minutes, or until lightly golden. Transfer to a baking wrack to cool.
Meanwhile, melt the chocolate in a heat proof glass bowl, over a pot of lightly simmering water. Once the cookies have cooled, dip each cookie in half way, gently shaking off excess chocolate. Or, you could just dip one side of the cookie, as I did here. Lay on a sheet pan that is covered with wax paper or parchment paper, then transfer the pan to the refrigerator to allow the chocolate to harden. This recipe makes about 2 dozen cookies and they freeze really well too! What are some of your favorite Christmas recipes?