Get Living Without's FREE Recipe of the Week
Delicious allergy-friendly recipes for you and your family
Dessert
December/January 2010
Gluten-Free Chocolate Tea Cookies
MAKES 36 COOKIES
One recipe, three tasty treats
These crispy cookies have a nice dark-chocolate taste that stands great alone and works well with peppermint and mocha flavors. Sandwich white icing in between two cookies to create a familiar treat I nickname the “gl-oreo.”
2 sticks (½ pound) unsalted butter or Earth Balance vegan buttery sticks
1 cup granulated sugar
3 cups Gluten-Free All-Purpose Flour Blend + ½ cup for dusting your counter
½ cups cocoa, sifted
1 tablespoon cornstarch
1 teaspoon salt
¾ teaspoon xanthan gum
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Cream butter and sugar on medium speed until fluffy, scraping the bowl once or twice as you work.
3. In a large bowl, combine flour blend, cocoa, cornstarch, salt and xanthan gum. Add in half the butter and sugar mixture and mix to combine. Add remaining butter and sugar mixture, scraping the bowl after each addition. Beat on medium speed until ingredients are combined.
4. Divide dough into two balls. Set one aside, covered at room temperature. Press the other ball down to make it easier to roll. Dusting the counter as you work, roll out the dough to just over ¼-inch thick.
5. Cut out dough into rounds using a cookie cutter 2-inches in diameter. Repeat with remaining dough.
6. Place cookies on prepared sheets and bake in preheated oven for about 12 minutes. Cookies are done when tops are firm to touch. Remove from oven and cool.
Comments (2)
We contacted recipe author Traci Anello with your question. Here's her reply: I've had a lot of success with this recipe. I've used it for my own Oreos and for peppermint patty cookies just to name a few. This is a shortbread so it will be crispy. A couple of things: 1. Butter needs to be at room temperature. Cold butter will not mix as well. This is usually the first place I look for trouble shooting. 2. Measure the flour carefully. Be sure not to add extra by heaping the cup. 3. When shortbreads tend to be too dry, add a little cornstarch. I have never had to do this with this recipe. 4. If you need to add anything, I would suggest 1/4 pound or 1 stick additional of butter at room temperature. Good luck!
Posted by: LW Moderator | December 29, 2010 7:14 AM Report this comment
Trying to make these. they are so DRY!! added two eggs and some oil. still DRY!! is there a mistake in the amt of flour???
Posted by: dmward | December 23, 2010 7:46 PM Report this comment