When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
Little Dixie’s Chocolate Dipped Shortbread Cookies
- ½ cup + 2 tablespoons brown rice flour
- ¼ cup sweet white sorghum flour
- 2 tablespoons tapioca starch
- ¼ cup cornstarch
- ½ tsp. xanthan gum
- ¼ tsp. Kosher salt
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ tsp. vanilla extract
- ¾ cup semi-sweet chocolate chips, melted
- Preheat oven to 300 F.
- In a medium sized bowl, sift together brown rice flour, sorghum flour, tapioca starch, cornstarch, xanthan gum, and Kosher salt. Set aside.
- In a separate medium bowl, cream butter and sugar together with a handmixer. Add in vanilla extract and mix until smooth.
- Add in flour mixture, and mix until all ingredients are combined. Use hands to bring dough together into a ball.
- Lay a piece of plastic wrap onto a flat surface. Place dough in center of the plastic wrap and use hands to shape dough into a rectangular log, roughly ten inches long and one inch thick. Wrap tightly, and place in freezer for at least 30 minutes.
- When ready to bake cookies, line a baking sheet with parchment paper. Remove frozen dough from the freezer, and slice into roughly ¾” thick pieces. Place 2 inches apart on baking sheet.
- Bake in the oven 20 – 22 minutes, or until just barely golden on the bottom.
- Allow to cool on baking sheet for at least 5 minutes, then transfer to a wire rack.
- Once cooled, use a spoon to drizzle a bit of chocolate on the ends of each cookie, and place in the refrigerator for 30 minutes to allow chocolate to harden, then eat as many as you like!
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.