Gluten-Free Orange-Chocolate Shortbread Cookies

HU Kitchen Cashew Butter & Orange Vanilla Dark Chocolate-infused shortbread is surprisingly light and melts in your mouth! Wrap them up and give them to family and friends, or freeze and enjoy them all to yourself! We won’t judge.

Gluten-Free

Servings: 24 Cookies

Ingredients:

1½ cups gluten-free all-purpose flour

½ cup powdered sugar

4 tablespoons cornstarch

1 cup salted butter, room temperature

1 teaspoon vanilla extract

¼ cup shaved HU Kitchen Cashew Butter & Orange Vanilla Dark Chocolate

zest of 1 medium navel orange

Directions:

Preheat the oven to 350℉.

In a large mixing bowl, combine the flour, powdered sugar, cornstarch, butter, and vanilla extract. Using electric beaters, begin mixing the ingredients at low speed. Once the ingredients start to come together, increase the speed to medium and mix for 2-3 minutes.

At this point, the dough will look quite lumpy. Increase the speed to high, and mix for an additional 2-3 minutes or until the dough forms a smooth whipped texture. Add the chocolate and orange zest, and mix for an additional 10 seconds just to combine.

Line 2 baking sheets with parchment paper and drop heaping tablespoons portions of dough onto the parchment paper. Bake for 14-15 minutes until the bottoms are golden. They will be quite fragile right out of the oven, so leave them on the baking sheet for at least 10 minutes before transferring them to a cooling rack. 

Once completely cooled, store in an airtight container.