Love Letter Rolled Chocolate Sugar Cookies (Gluten-Free)

Cut into mini envelopes, these cookies are a pretty way to enjoy a crisp, tender, chocolaty cookie. Decorate with a little icing to bring the envelopes to life.

Courtesy of "The Ultimate Gluten-Free Cookie Book " by Roben Ryberg. Permission of Da Capo Press.

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Dessert

Ingredients

1/3 cup shortening		1/4 tsp baking soda
1/2 cup sugar		1/2 tsp salt
1/2 cup tapioca starch		3/4 tsp xanthan gum
1/3 cup unsweetened cocoa powder		1 tsp vanilla extract
1 egg plus 1 egg yolk

directions

Total:

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1
Preheat the oven to 350°F. Lightly grease a cookie sheet.
2
In medium-size bowl, combine the shortening and sugar. Beat well. Add the tapioca starch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will just come together and be quite heavy.
3
Roll out the dough to 1⁄8-inch thickness and cut into 2 by 4-inch rectangles. Bake for 8 to 9 minutes, until the edges take on a little color and the tops are dry. Let cool on wire racks. Decorate with icing to mimic a letter or envelope.

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Love Letter Rolled Chocolate Sugar Cookies (Gluten-Free)

Ingredients

directions