Delicious shortbread cookies dipped in chocolate and topped with fudge stripes!
Course Dessert, Snack
Cuisine American
Keyword chocolate, cookies, eggless, gluten free
Prep Time 30 minutesmins
Cook Time 8 minutesmins
Chill Time 30 minutesmins
Total Time 1 hourhr8 minutesmins
Servings 30cookies
Author Taleen Benson
Ingredients
2cups (296g)gluten free flour blend
2teaspoonsbaking powder
½teaspoonsalt
1cup (226g)unsalted butterroom temperature
½cup (100g)granulated sugar
¼cup (78g)sweetened condensed milk
½teaspoonvanilla extract
10ounceschocolatechopped
Instructions
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the sweetened condensed milk and vanilla extract and beat to combine.
Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Split the dough in half and roll out each portion between two pieces of parchment paper, about ¼ in. thick. Chill rolled out dough in the refrigerator for 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper. Remove dough from refrigerator and use a round cookie cutter to cut out cookies. Then, use a smaller round cookie cutter (or the round end of a piping tip) to cut a smaller circle in the center of each cookie. Re-roll the scraps as necessary to use up all of the dough.
Arrange cookies on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are slightly golden. Allow cookies to cool for about 5 minutes, then transfer to a cooling rack to cool completely.
In a large microwave-safe bowl, melt the chocolate in the microwave in 30 second intervals, stirring well between each interval. Once the cookies have cooled completely, use a butter knife to spread an even layer of chocolate onto the bottom of each cookie. Place each cookie bottom-side up on parchment paper, and allow the chocolate to set completely.
Once the chocolate has set, flip each cookie over. Drizzle or pipe stripes of chocolate across the top of each cookie. Allow the chocolate to set before serving.
Notes
This is a soft dough, and will get softer the longer it is out of the refrigerator (and the more you work it with your hands as you cut the shapes and re-roll), so I highly recommend keeping the second half of the dough in the refrigerator while you work on the first.
You can use your favorite chocolate here... semisweet, milk, or dark!
I've found that the easiest way to achieve the stripes is by piping them on. Use a smaller tip for thinner stripes or, if you'd like thicker stripes like my cookies, use a slightly larger tip (or just snip off one edge of your piping bag).