Since it is summertime and the kids are on vacation, I though you’d appreciate colorful gluten free shortbread cookies. They are flavored in vanilla, almond, and chocolate, but you can choose other flavors and colors if you desire. Neapolitan is an Italian favorite, just like the ice cream. They are buttery, have just a little chew, and they have a little crunch. Enjoy!
Gluten Free Shortbread Cookies Neapolitan-Style
Neapolitan gluten free shortbread cookies recipe sure to please any Italian connoisseur or anyone who enjoys a sweet, buttery cookie. They'll never know they are gluten free.
- In the bowl of your mixer, cream the butter and sugar together. Add the vanilla and mix again.
- In a separate bowl combine the dry ingredients together and add it to the butter mixture.
- Using a knife, slice the dough into three equal sections (using a kitchen scale ensures accuracy). (If making uncolored cutout cookies, just roll it out, refrigerate until firm and cut them out.) Create a well in each of the dough pieces. Add the almond extract to one dough, the red food coloring to another, and the melted chocolate to the last one. Knead each ingredient into the dough after adding the ingredient.
- Preheat your oven to 350°F.
- Roll the pink dough into a log and shape it into a rectangle 13-inches long. Repeat this process for the chocolate and almond flavored dough pieces. (Keep all dough that you are not working with refrigerated.) Stack them both on top of the pink dough. Wrap the dough in plastic wrap and form them into one smooth piece. Refrigerate the dough for 1 - 2 hours or until firm.
- Slice the dough into 1/4-inch thick slices. Transfer them to a cookie sheet lined with parchment paper or a silicone baking mat, spacing them at least 2-inches apart. (The longer the dough has been chilled the less the dough will spread during baking.) Shape each one into a square shape, about 1 1/2-inches square.
- Bake the cookies for 8 - 9 minutes. Allow them to rest in the baking pan for about 3 minutes and then transfer them to wire racks to cool.
In my gluten free flour blend, linked above, you have the choice of using cornstarch or tapioca flour/starch. I used cornstarch. Cornstarch will provide more crispness, where tapioca provides more chewiness.
Add finely chopped nuts to the dough, if desired.
For lighter and higher cookies, add up to an additional 1/2 teaspoon baking powder.
For thicker cookies, cut them into 1/3-inch slices and bake for 1 - 2 additional minutes.
For a real chocolate flavor, add an additional 1/2 oz. (1/2 square) melted chocolate.
I only chilled my dough for 45 minutes and they spread a bit more than I would have liked.
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