Gluten Free Shortbread Cookies—5 Ways

Truth: I’ve made so many Christmas cookies on this blog before that sometimes I wonder if I’m going to run out of ideas completely. But if I’ve learned anything at all in writing this blog since 2009 (!), it’s that you have to be willing to put it all out there.

Leave it all on the table. Creativity begets creativity! Give ’em your best, every day. So it is in that spirit that I offer you 5-recipes-in-one.

INGREDIENTS
Shortbread Cookie Dry Mix

• 1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 cup (36 g) cornstarch (or try arrowroot)
• 3/8 cup (75 g) granulated sugar
• 1/8 teaspoon kosher salt

Plain Shortbread Cookies

• Shortbread Cookie Dry Mix (see above)
• 8 tablespoons (112 g) unsalted butter, softened

Mocha Shortbread Cookies

• Shortbread Cookie Mix (see above)
• 3 tablespoons (15 g) unsweetened cocoa powder (natural or Dutch-processed)
• 1 tablespoon instant espresso powder
• 8 tablespoons (112 g) unsalted butter, softened
• 3 tablespoons (36 g) granulated sugar

Berry Chocolate Chip Cookies

• Shortbread Cookie Dry Mix (see above)
• 8 tablespoons (112 g) unsalted butter, softened
• 2 tablespoons (30 g) chopped dried berries (I used cranberries, but dried cherries would also be great)
• 2 tablespoons (28 g) miniature semi-sweet chocolate chips
• 2 ounces semi-sweet chocolate, melted (for drizzling)

Toffee Caramel Cookies

• Shortbread Cookie Dry Mix (see above)
• 8 tablespoons (112 g) unsalted butter, softened
• 1/3 cup (80 g) toffee bits (I used Hershey’s Heath English Toffee Bits—I called the company and they confirmed that they are gluten free)
• 4 ounces semi-sweet chocolate, melted (for dipping)
• 8 Kraft caramels, unwrapped, melted with 2 teaspoons milk (for drizzling)
• Coarse salt, for sprinkling

Glazed Lemon Cookies

• Shortbread Cookie Dry Mix (see above)
• 1 teaspoon (3 g) lemonade flavor dry drink mix (I used True Lemon brand original lemonade drink mix)
• 2 teaspoons finely grated lemon peel
• 8 tablespoons (112 g) unsalted butter, softened
• 1/2 cup (58 g) confectioners’ sugar
• 2 teaspoons freshly-squeezed lemon juice, plus more by the 1/8 teaspoonful if necessary

DIRECTIONS
First, make the shortbread cookie mix:

1. Place all of the cookie mix ingredients in a large bowl, and whisk to combine well. Set the dry mix aside.
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3. Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

To make the Plain Shortbread Cookies:

1. place 1 recipe of the shortbread cookie dry mix (287 g) in a large bowl. Create a well in the center of the dry ingredients, and add the butter. Mix until all of the dry ingredients are moistened with the butter, and then knead the dough with clean hands until it comes together. The dough should be thick and smooth. Place the dough on a large piece of unbleached parchment paper and roll into a tight cylinder about 1 1/2-inches in diameter. Square off the sides of the cylinder as you wrap it in the parchment paper, and twist the edges of the parchment to close. Place in the refrigerator to chill for about 10 minutes or until firm. Remove from the refrigerator, and slice by cross-section into 15 squares, each about 3/8-inch thick. Place the squares about 1-inch apart from one another on the prepared baking sheet.
2. Place in the center of the preheated oven and bake for about 8 minutes, or until set in the center and very pale brown underneath. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To make the Mocha Shortbread Cookies:

1. place 1 recipe of the shortbread cookie dry mix (287 g), 2 tablespoons (10 g) of the cocoa powder and 2 teaspoons of the espresso powder in a large bowl, and whisk to combine. Create a well in the center of the dry ingredients, and add the butter. Mix until all of the dry ingredients are moistened with the butter, and then knead the dough with clean hands until it comes together. The dough should be thick and smooth. Place the dough on a large piece of unbleached parchment paper and roll into a tight cylinder about 1 1/2-inches in diameter. Square off the sides of the cylinder as you wrap it in the parchment paper, and twist the edges of the parchment to close. Place in the refrigerator to chill for about 10 minutes or until firm. Remove from the refrigerator, and slice by cross-section into 15 squares, each about 3/8-inch thick. Place the remaining 1 tablespoon cocoa powder, remaining 1 teaspoon espresso powder and the granulated sugar in a small bowl, and mix to combine. Place the squares in the bowl of cocoa-mocha sugar, one at a time, pressing the dough gently in the mixture on all sides to ensure that the sugar mixture adheres to the dough. Place the squares about 1-inch apart from one another on the prepared baking sheet.
2. Place in the center of the preheated oven and bake for about 8 minutes, or until set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To make the Berry Chocolate Chip Shortbread Cookies:

1. place 1 recipe of the shortbread cookie dry mix (287 g) in a large bowl. Create a well in the center of the dry ingredients, and add the butter. Mix until all of the dry ingredients are moistened with the butter. Add the dried chopped berries and chocolate chips, and mix until the pieces are evenly distributed throughout the dough. Knead the dough with clean hands until it comes together. It should be thick and smooth. Place the dough on a large piece of unbleached parchment paper and roll into a tight cylinder about 1 1/2-inches in diameter. Square off the sides of the cylinder as you wrap it in the parchment paper, and twist the edges of the parchment to close. Place in the refrigerator to chill for about 10 minutes or until firm. Remove from the refrigerator, and slice by cross-section into 15 squares, each about 3/8-inch thick. Place the squares about 1-inch apart from one another on the prepared baking sheet.
2. Place in the center of the preheated oven and bake for about 8 minutes, or until set in the center and very pale brown underneath. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Drizzle the melted chocolate on the tops of the cooled cookies, and allow the cookies to sit until the chocolate is set.

To make the Toffee Caramel Shortbread Cookies:

1. place 1 recipe of the shortbread cookie dry mix (287 g) in a large bowl. Create a well in the center of the dry ingredients, and add the butter. Mix until all of the dry ingredients are moistened with the butter. Add the toffee bits, and mix until the pieces are evenly distributed throughout the dough. Knead the dough with clean hands until it comes together. It should be thick and smooth. Place the dough on a large piece of unbleached parchment paper and roll into a tight cylinder about 1 1/2-inches in diameter. Square off the sides of the cylinder as you wrap it in the parchment paper, and twist the edges of the parchment to close. Place in the refrigerator to chill for about 10 minutes or until firm. Remove from the refrigerator, and slice by cross-section into 15 squares, each about 3/8-inch thick. Place the squares about 1-inch apart from one another on the prepared baking sheet.
2. Place in the center of the preheated oven and bake for about 8 minutes, or until set in the center and very pale brown underneath. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dip half of each cookie in the melted chocolate, and allow the cookies to sit until the chocolate is set. Place the caramels and milk in a small bowl, and place in the microwave for 30 seconds on 50% power. Repeat, stirring in between, until the caramels are melted and the mixture is smooth. Drizzle the melted caramel on top of the chocolate, and sprinkle lightly with coarse salt. Allow to sit until the caramel is set.
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