Thursday, February 21, 2013

Shortbread Cookies with Chocolate Glaze ~ Gluten Free

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Shortbread Cookies with Chocolate Glaze ~ Gluten Free
1 Whole pkg. of Bob's Red Mill Gluten Free Shortbread Cookie mix
1-1/2 Sticks Unsalted Butter
1 Large Egg Yolk
2 TBL. Water

In a Kitchenaid Bowl with the Paddle on medium speed:
Cream the Butter for 30 seconds or until smooth.
Beat in the Egg Yolk
Then beat in the water.

On Low Speed:
Slowly add the Cookie Mix a little bit at a time until combined

The Dough will look dry and crumbly. Gather the dough into a ball with your hands and massage until very smooth. Divide the Dough in half and wrap half in plastic wrap.

Place the remaining dough on a piece of Parchment Paper, then top with a piece of plastic wrap. Roll the dough to 1/4" thick. Cut with a 2"cookie cutter. Gather the scrapes and form back into a ball and
re-roll and cut again.

Place the cookies on Cookie Sheets that have been lined with Parchment Paper or a Silpat Baking Mat.

Bake in a pre-heated 375* Oven
For 12-15 minutes, or until cookies just start to brown on the edges. Cool the cookies on the baking sheet on a wire rack for 10 minutes, then remove from the baking sheet and cool completely on a wire rack.

Makes 36 Cookies.
You can eat them as is or add a glaze.

I made a quick Chocolate Glaze:
Melt 2 TBL. Unsalted Butter
Mix in 3 TBL. Unsweetened Cocoa
Add: ¾ Cup Confectionery Sugar
and 2 TBL. Milk
If the glaze is to thick slowly add a little more milk.
Frost the Cookies with the Glaze

Chop up walnuts Finely
Sprinkle come walnuts on the Cookies.
Place the Cookies in the Refrigerator until the Glaze has hardened. About 10-15 Minutes.

My House tends to be hot due to our Wood Stove,, so I leave my cookies in the Refrigerator and take a couple out and let them sit at room temperature for a few minutes before I eat them. 


Bob's Red Mill Flours:

Silpat Baking Mat: Silpat: The Original Non-Stick Mat

Kitchenaid Mixer:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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