Gluten Free Easter Cookies

Directions

Cookie Dough 

1. Combine Kinnikinnick All Purpose Flour Blend, baking soda and salt. Set aside.
2. Cream butter, vanilla and sugars until light and fluffy. Add egg. Beat Well.
3. Slowly add dry ingredients to creamed mixture, alternating with milk. Mix until fully incorporated (pea size lumps).
4. Add chocolate chips. 
5. Finish mixing dough on counter with your hands to form a smooth dough. Form dough into a log.
6. Chill covered dough for 2 hours.

Forming Cookies 

1. Preheat oven to 350°F (176°C). Lightly spray baking trays or line with parchment paper. Set aside.
2. Divide dough into 3 portions.
3. Roll dough on parchment paper - about 1/8” thick (use additional Kinnikinnick All Purpose Flour Blend to aid in rolling out).
4. Cut into egg or oval shape using a cookie cutter. Continue with remainder of dough.
5. Place on baking trays (2" apart).
6. Bake in preheated oven for  8 - 10 minutes.
7. Cool for 5 minutes and remove from pan. Cool cookies before decorating.

Chocolate Coating (melt prior to dipping)

1. 1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
   2. Remove from heat and cool slightly.
   3. Dip Easter Egg Cookies in melted chocolate halfway on an angle.
   4. Allow excess chocolate to drip off prior to placing on parchment paper.
   5. Decorate with optional assorted confetti sprinkles or balls.
   6. Let set in the refrigerator for 30 minutes or overnight.

Yields 40 (1 ½”) Cookies