Orange Shortbread Cookies

Cookie

2¼ cups Bob’s Red Mill 1 to 1 Gluten Free flour or 2¼ cups of your favorite GF flour + ½ & 1/8 tsp xanthan gum (omit if your flour already contains)

1 tbsp GF cornstarch

¼ tsp salt

½ cup brown sugar

1 cup unsalted butter, softened (omit salt if using salted butter)

1 tsp GF vanilla

2 tsp Orange extract

Zest from 1 orange, about 3-4 tsp (can use orange peel – found in sp9ce section of store)

Topping

1 cup chocolate chips (your choice – semisweet, milk or dark)

1 cup white chocolate chips (See Notes)

Whisk together flour, xanthan gum (if using), cornstarch & salt. Set aside.

Cream together sugar & butter until light & fluffy.

Add vanilla & orange extract, thoroughly combine.

Add orange zest & half of the flour mixture. Mix on medium low until mostly combined. Then add remaining flour mixture & combine just until the dough comes together & pulls away from the sides of the bowl.

Divide dough in half & using your hands shape dough into a log & gently roll out to 7 inches long. Then do the same with the other half of the dough.

Wrap each log in plastic wrap & chill in refrigerator for at least 30 minutes or up to overnight.

When you are ready to bake the cookies, remove from refrigerator & unwrap plastic. Dough should be quite hard. Place on cutting board & slice with large sharp knife. (Do not be tentative about slicing or dough may crumble around edges.)

Place sliced cookies on baking sheet lined with parchment paper.

Bake at 350° for 9-10 minutes.

Gently remove cookies to wire rack to cool completely. They are a little fragile, so be gentle when you move them.

For topping, melt chocolate chips & white chocolate chips separately. You can do this in the microwave or in a heavy saucepan. In the microwave, heat in 10-15 second increments, stirring in between until melted. In a saucepan, heat over low, stirring frequently until melted. You can add a few drops of vegetable oil to the almost melted chocolate to help it blend & smooth out.

I start with the chocolate. When it’s melted, put it in a pastry bag with a small round tip & drizzle the chocolate over each cookie. Then I melt the white chocolate & do the same. (See Notes about what to do with the extra chocolate.) Place the cookies in the refrigerator for a few minutes to set the chocolate.

 Notes:

This recipe is based on www.thepioneerwoman.com/food-cooking/recipes/a103996/orange-shortbread-cookies. Thanks Ree!

I have found white chocolate chips to be very challenging to melt without turning into a giant glob – haha! I have much better luck using a white chocolate baking bar (8 oz) or white chocolate melting wafers, about 6-8 oz. (I like Ghirardelli & get them at Target. But if you have another favorite use that!)

I always end up with more chocolate than I need & I hate to waste any! So I just put a little of the melted chocolate in mini muffin cups. You could add a flavored extract to the chocolate if you wanted to. Or I usually just add some crushed peppermint pieces to the top, but I have added a few M&M’s (regular or mini) or some mini chocolate chips, or even colored sprinkles. Go crazy, make them your own – just don’t waste the chocolate!