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Dipped Shortbread Cookies — {Day 5} 12 Days of Holiday Cookies}

Posted on December 9, 2011 by Glutenfreeda

Gluten Free Dipped Shortbread Cookies
Yields 2 dozen cookies

2 cups gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp pure vanilla extract
4 oz high-quality white or semisweet chocolate
Toppings: finely chopped nuts, sprinkles, crushed peppermint candy – get creative!

Line a baking sheet (ideally a half jelly roll pan) with parchment.

In a medium bowl, whisk the gluten free flour, baking powder, baking soda and salt together. In another bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the egg yolks and vanilla and continue to beat until just incorporated. Add the dry ingredients and beat at low speed until a soft dough forms (the dough will be rather sticky), you’re trying to coat every little bit of flour with butter — but don’t overdo it, you don’t want the butter to melt.

Press the dough onto the parchment covered baking sheet — you’re aiming for 1/4-inch thick, uniform dough, so if you can’t cover the whole baking sheet, don’t worry about it — thickness is more important than filling the whole pan! If the top of the dough is still rough, place a second piece of parchment over the top of the dough and use a rolling pin to smooth things out.

Prick the top of the dough with a fork every 1/8-1/4-inch and, using a sharp knife, score the dough into whatever shape you want to end up with: rectangles for bars, squares for cookies. Preheat oven to 300°F and pop the baking sheet into the oven. Refrigerate for at least an hour (great time for the oven to be pre-heating!)

Once an hour or two has passed and the oven is nice and toasty, remove the baking sheet from the refrigerator and put it straight in the oven. Bake for 50-60 minutes or until the shortbread is golden brown around the edges and firm to touch. Remove from oven, cut along the lines you scored in the dough before baking and allow the dough to completely cool before dipping.

Melt 4oz white or semi-sweet chocolate in a double boiler (or microwave for 20 seconds at a time). Dip cooled cookies halfway into the chocolate, allowing the excess to drizzle back into the bowl. Place dipped cookies on a wire rack set over a paper towel or baking sheet (to catch drips and crumbs!) and, working quickly while the chocolate is still sticky, sprinkle toppings over the cookies. Let cookies set for 1 hour, or until chocolate has hardened.

Photo by Muffet


Lyndsay Fillier

15-Dec-11 at 16:34

I made these last night; followed the recipe “to a T”. The cookies should not go in the oven for 50-60 minutes. The results left much to be desired for shortbread. They were dry and crumbly (although did not look burnt to a crisp – they did look delicious, a nice light golden colour). I’ve been looking at other recipes for shortbread, many of which call for the cookies to be cut out into their shapes first, refrigerated, then baked. The difference however is that many recipes call for a biking time of only 8-15 minutes. I wonder why this one says the cookies must be baked for almost an HOUR!? I’m going to try another recipe using my gluten free products and get back to you all. If I find something that works I’ll keep you posted!



18-Dec-11 at 09:53

Hi Lyndsay,

I’m so sorry to hear they didn’t work out! We didn’t seem to experience the same crumbling, but you know how it is — so much of a recipe’s success is dependent upon the flour blend used. We actually used Shauna’s blend for this batch , so maybe that’s the big difference! In any case, we would love to hear a full report on the results of your shortbread search — keep us in the loop! =)

Happy Holidays,
The Glutenfreeda Team

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