Short_Bread_GF

Based on https://www.faithfullyglutenfree.com/gluten-free-whipped-shortbread/

Ingredients:

170g - 3/4 cup margerine
65g - 1/2 cup - icing sugar
5ml - 1tsp - vanilla extract
240g - 1.75 cups - GF all purpose flour
2.5ml 1/2 tsp - salt
50g dark chocolate (optional)

Directions:

Preheat oven to 325 F / 160C, line baking sheets with parchement
Place the butter and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat for 2-3 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
In a separate bowl, whisk together the remaining ingredients (minus the toppings). Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 1 more minute.
Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies.
Use a fork, that has been floured with rice flour, to press the cookies down slightly.
Bake in preheated oven for 14-16 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet until completely cooled. I found that leaving them on the cookie rack (sometimes even over night), helped the cookies to have a better structure.
If using the chocolate, break it into chunks, melt roughly 40g of it in the microwave in 20-30s bursts (stirring in between) until it is melted, add the remaining chocolate back in so it melts (this should re-temper the chocolate), and then drizzle over the cookies once they are somewhat cool.
Store cooled cookies in an airtight container.