Gluten-Free White Chocolate Drops
These cookies are so melt-in-the-mouth delicious, they won't last long!
Courtesy of Great Gluten-Free Baking, Published by Hearst Books / Sterling Publishing 2007.
SERVINGS
Makes 20 cookies
INGREDIENTS
1/4 cup shortening
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1 1/4 cups brown rice flour, plus extra for dusting
1 tablespoon ground almonds
2 ounces gluten-free white chocolate, grated
PREPARATION
1. Place the shortening, butter, and sugar in a large bowl and beat together, then beat in the egg yolk followed by the remaining ingredients. Form the dough into a ball, wrap closely, and chill for 1 hour.
2. Preheat the oven to 350 degrees F. Remove the dough from the refrigerator, unwrap, and place on surface dusted lightly with rice flour. Knead the dough a little to soften it, then divide into 20 balls.
3. Place the balls on two baking sheets, flatten them slightly with a fork, and place in the preheated oven for about 20 minutes, until golden. Remove the cookies from the oven and transfer to a wire rack to cool.
NUTRITION
(based on individual servings)
Calories: 98
Total Fat: 5 g
Carbohydrates: 13 g
Fiber: 0 g
Protein: 0 g
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