Tuesday, December 14, 2010

Chocolate Shortbread Tea Cookies - Gluten-Free or regular

It is time for me to roll out more holiday baking. Cookies Cookies Cookies! These yummy bites are fun to have around. They go away fast, so you might want to double the recipe! As always, If you are looking for the regular recipe, just use regular flour and omit the xanthan gum. We are a gluten-free house so I just use my blend for a gluten-free all purpose flour.


2 cups all-purpose flour (I use my gluten-free flour recipe)
1 tsp xanthan gum (omit if not doing gluten-free method)
1 lb. (2 sticks) butter
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1-1/2 cups miniature chocolate chips, divided

Preheat oven to 350.
Beat butter and sugar with an electric mixer until fluffy. Add vanilla and mix well. Gradually add flour. Stir in 1 cup miniature chocolate chips.

Shape into 1” balls and place 2 inches apart on an ungreased cookie sheet. Bake 15 minutes.

Remove to wire rack to cool.

Place ½ cup miniature chocolate chips in a sealed plastic bag and microwave until melted; about 30 seconds. Snip off a small corner of the bag and drizzle chocolate on top of cold cookies. Chill for 5 minutes or until chocolate is set. Store at room temperature.

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