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Chocolate Dipped Cranberry Shortbread Cookies
Yield: 18 -24 Cookies
- Prep Time: 30 minutes
- Bake Time: 10 to 12 minutes
- Chill Time: 40 minutes
- Total Time: 1 hour, 20 minutes
Ingredients:
For the cookies
- 2 cups all-purpose gluten free baking flour, plus additional for dusting
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 cup unsalted butter, softened
- 1 cup Swerve confectioners sugar replacement
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup unsweetened dried cranberries
For the topping:
- 1 (9-ounce) package Bake Believe® Semi-Sweet Baking Chips
Instructions:
For the cookies
- Combine gluten-free baking flour, cinnamon, salt and xanthan gum in a bowl. Set aside.
- Beat the butter and swerve on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed. Beat in cranberries.
- Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly floured surface to about ¼ -inch thickness. Cut out cookies with a cookie cutter. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets and freeze for 10 minutes.
- Bake for 10 to 12 minutes or until cookies are just golden. Remove from oven and let cool completely.
- Line a baking sheet with parchment paper. Melt baking chips over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Dip cookies in chocolate and return to prepared baking sheet.
- Transfer to refrigerator until chocolate is set and enjoy! Store cookies in an airtight container.