Our favorite Holiday cookies to sweeten the palate on the longest night of the year are these gluten-free shortbread cookies half coated in dark chocolate.
Pure deliciousness.
There isn’t much of a recipe to share. They’re very simple, and with everything else to do this time of year, simple is key! I use Bob’s Redmill Gluten-Free Shortbread Cookie Mix, cut out with moon and star shaped cookie cutters. Then after they’re cooled, we spoon on some melted dark organic chocolate (the darker the better) over half of each cookie to represent the darkness and returning light, and let it harden. If you end up with leftover melted chocolate, you will find yourself coating all kinds of things in it. I’ve coated hazelnuts, candied ginger, dried fruit…the possibilities are endless!
Last year I baked a variety, including another traditional recipe of ours where you make dark chocolate cookies in a cookie press and mix up icing in every color of the rainbow. Then, after baking, let the children paint rainbows of color over the top of each cookie to represent the returning light on the longest night of the year.
Oh, what fun is Holiday cookie baking!
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