Chocolate Shortbread Cookies

This recipe is a twist to the Gluten Free Shortbread Cookie Mix shared by a customer.

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Servings 36cookies
Submitted By customer Sondra M. Reid
This recipe is a twist to the Gluten Free Shortbread Cookie Mix shared by a customer.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 36cookies
Submitted By customer Sondra M. Reid
This recipe is a twist to the Gluten Free Shortbread Cookie Mix shared by a customer.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F. Line a rimmed baking sheet (not nonstick) with parchment paper.
  2. In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix and the cocoa and then the remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly.
  3. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
  4. Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cit with cookies cutter or biscuit cutter to make 2-inch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
  5. Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
Recipe Notes

*Eggless Option: Instead of the egg yolk and 2 Tb water, add 1/4 cup Soy Milk.

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