Chocolate Shortbread Cookies - Gluten Free 

1

In a large mixing bowl cream butter and sugar well, crush any lumps of sugar remaining.

2

Add some cocoa powder and cream again.

3

Add some Bob's Red Mill 1 to 1 Gluten Free Baking Flour one cup at a time combining well after each addition.

4

 Pack mixture firmly together with hands to form a ball. Roll half the cookie dough at a time. Roll mixture into 1 1/2" diameter rolls.

5

 Wrap rolls in wax paper and refrigerate until firm. At least an hour.

6

When firm, slice rolls into 1/4" slices.

7

Place on a parchment paper lined baking sheet.

8

Decorate with white chocolate chips if desired.

9

Bake at 325F for 12-15 minutes until just turning darker around the bottom edge.

10

Allow to cool on pan for about 10 minutes.

11

Transfer to cooling rack.

12

Serve and enjoy!