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

1. Combine gluten-free baking flour, cinnamon, salt and xanthan gum in a bowl. Set aside.
2. 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.
3. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
4. 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.
5. Bake for 10 to 12 minutes or until cookies are just golden. Remove from oven and let cool completely.
6. 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.
7. Transfer to refrigerator until chocolate is set and enjoy! Store cookies in an airtight container.