Hi y'all! Welcome to another edition of Gluten-Free Fridays! Today, we have the pleasure of having Taryn from Design, Dining + Diapers! Please help me welcome her and make sure you check out her incredible blog!
Hi All! I'm Taryn from Design, Dining + Diapers and I'm very happy to be here today sharing a gluten-free recipe! This one is SUPER easy but SO delicious! I love my morning time with my 2 year old daughter. It consists of us snuggling on the couch together under the same blanket while she drinks her milk and I drink my cup of coffee. It's perfect. I cherish those moments. But just when I thought my morning cup of coffee couldn't get any better, THESE little cookies came along... Gluten-Free Shortbread Cookies Dipped in Chocolate and Peanuts. I like to think of them as faux-biscotti because they taste just like biscotti (but a little softer) and dipping them in my coffee just made my morning that much better. But technically since they aren't 'baked twice' they aren't considered the real deal. But who is counting?
These little cookies are about 1.5"X3" of pure goodness. The soft crumbly cookie, sweet chocolate and crunchy topping are the perfect combo.
These would make a great addition to your morning cup of coffee, served with ice cream or a nice bite size dessert following a dinner party.
|Chocolate Dipped Shortbread Cookies (Gluten-Free)|
Recipe Type: Dessert
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Serves: 36 Cookies
- Bob’s Red Mill Gluten-Free Shortbread Cookie Mix
- 1 tsp Egg Replacer + 2 Tbsp water (or 1 egg yolk)
- 1 1/2 Sticks of Butter
- 2 Tbsp Water
- 1 Cup Chopped Nuts
- 8 Oz. Melting Chocolate
- Make the Shortbread Cookies according to the Bob’s Red Mill Package which includes 1 1/2 sticks of butter and 1 large egg yolk (or egg replacer).
- Beat or in a food processor combine the ingredients until the dough is crumbly (but will stay together when squeezed between your fingers).
- Separate the dough in half.
- Form half of the dough into a ball and roll it out onto a clean surface until it is about 1/4" thick. Use GF flour to keep it from sticking.
- Use a rectangular cookie cutter to cut out the cookies.
- Pick up the dough scraps, form a new ball and roll out again.
- Repeat process until all of the dough is used.
- Place the cookies on an ungreased cookie sheet and bake for 12-15 minutes at 375 or until golden brown.
- While the cookies are cooling, melt the chocolate in a double broiler and place chopped nuts into a bowl.
- Take each cookie and dip it in the chocolate, then into the chopped nuts, and place it on a cookie sheet lined with freezer paper.
- When the tray is full, place it in the freezer for 10-15 minutes to harden the chocolate.
- Repeat until all cookies have been dipped.