Crisp and buttery gluten-free shortbread cookies that melt in your mouth. This recipe is so versatile, you can make it plain as cut-out cookies or slice and bake, or add in your favorite mix-ins like cocoa powder, peppermint, or orange zest and chocolate chunks! Top with chocolate and/or flaky salt or leave them simple.
In a medium bowl, sift together the dry ingredients: almond flour, sweet rice flour, cornstarch, and salt. if making the chocolate variation, mix in the cocoa powder as well.
In the bowl of a stand mixer or a medium bowl with a hand mixer, cream together the butter and sugar until completely combined, 1-2 minutes.
Mix in the vanilla extract, scraping down the sides as needed. For the chocolate peppermint variation, mix in the peppermint extract. For the chocolate chunk orange variation, mix in the orange zest.
With the mixer on low, slowly add the dry ingredients, scraping down the sides, mixing until the dough comes together and is pliable. For the chocolate chunk orange variation, fold in the chocolate chunks.
You can either roll the dough out for cut-out shortbread cookies (squares or rectangles look nice!) or roll the dough into a log for slice-and-bake shortbread cookies. Decide how you want to make them and see the instructions below.
For cut-out shortbread cookies, roll the dough out on a sheet of parchment paper until ⅛ to ¼-inch thick rectangle. Place on a baking sheet and chill for at least an hour. Once chilled, use a ruler to help cut out rectangles or squares that are exactly the same size (I cut 2.5 x 1 -inch rectangles). and place on a parchment-paper-lined baking sheet, 1-inch apart. Chill the baking sheet with cookies while you preheat the oven to 325°F.
When the oven is hot, bake for 13-15 minutes, taking care not to overbake. The top outside edges should be just golden brown. Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
For slice-and-bake shortbread cookies. roll the dough into a log about 1.5 inches in diameter using a piece of plastic wrap to guide the soft dough into shape. Wrap up with the plastic wrap and chill for at least 2 hours, until completely firm. Once chilled, unwrap the log and cut the dough into rounds, ⅛ - ¼ inch thick. and place on a parchment-paper-lined baking sheet, 1-inch apart. Chill the baking sheet with cookies while you preheat the oven to 325°F.
When the oven is hot, bake for 18-22 minutes, taking care not to overbake (Note: the slice-and-bake cookies take a bit longer as they tend to be cut thicker than the rolled shapes). The top outside edges should be just golden brown. Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
If dipping or drizzling chocolate over the cookies, place ¾ of the chopped chocolate in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave in 15-second intervals, stirring between, until the chocolate is completely melted. Add the reserved chopped chocolate and stir to melt. If there are stubborn pieces that don't melt, microwave for 15 more seconds and stir again. Alternatively, you can temper the chocolate on the stovetop, as described below.
To temper the chocolate on the stovetop: Fill a small saucepan with a few inches of water and set a heat-proof bowl over the top so a large portion of the bowl is touching the water. Being careful not to get any water in your bowl, add 3 ounces of the chopped chocolate. Cook, undisturbed until a little more than half is melted, then stir until the rest melts. Cook for a few minutes longer until the chocolate stings a little when touched on your wrist or just below your lower lip. Remove the bowl from the heat (again being careful not to get any water in it) and add the reserved 1 ounce of chocolate. Stir until the chocolate melts. Let sit, stirring occasionally, until the chocolate feels just a bit cooler than your body temperature when touched to your wrist.
Transfer the melted chocolate to a small bowl or cup and dip the baked cooled cookies in the chocolate and place them on a parchment-lined baking sheet to cool. Alternatively, use a spoon to drizzle the chocolate over the baked cooled cookies. Let cool until the chocolate is firm (speed this up in the fridge, if needed!). Serve within a week.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.