Tag Archives: Homemade Treats

Butter, Chocolate, Happiness: Gluten-Free Shortbread

This shortbread is indulgent, intensely buttery, flaky and the mini chocolate chips elevate it to an irresistible cookie you will crave. Yup, I said craving. If you are going for the treat, it better be extra good in my opinion. That being said, I am more careful with how much sugar I eat, and this cookie uses less than the average shortbread, which is already lower in sugar than many other cookies. But, don’t worry, it’s the ghee that gives it the intense buttery flavor without the lactose or casein, and many that don’t tolerate dairy do very well with ghee. The sugar level is perfection. Also, I love that ghee has a high smoke point and is nutritionally dense in Vitamin A, and also D, E and K and Conjugated Linoleic Acid (CLA). Uh Oh, did I just go off on a health coach tangent? Oh, yes I did. That’s just how my mind works when writing recipes. If you would like, you can also substitute butter. They won’t be quite as buttery, but it works in this recipe.

So, how have you been? We are into February, and Valentines Day is coming up fast. This cookie recipe would be perfect to make for friends, partners, and kids and to give as homemade gifts.

I have been busy working in my sewing shop Porcupine Craft Studio where I sew handmade items. It’s a cozy way to spend the winter especially and send out the love of special, unique gifts and also get creative artistically. I love sewing and quilting all kinds of things.

Winter can be long, so I am trying to embrace the cozier days and also get outside. One of the things I did this winter is place a bird feeder with black sunflower seeds right outside my kitchen window in my Thundercloud Plum tree. This has turned out to be an ideal place for the birds to come, and I have a close up view of a large variety including a lot of Cardinals, and Yellow Finches, Chickadees, Nuthatches, a Woodpecker or few and some Blue Jays. There are a few I need to take the time to identify. Here is a photo through my window screen. It doesn’t do it justice though. I have seen seven Cardinals in my tree at once, and a mixture of male and females.

**Winter Bird Feeder Outside my Kitchen Window**

Are you ready to make this recipe? Let’s make some crave worthy shortbread!

Chocolate Chip Shortbread, Gluten Free and Crave Worthy

This recipe makes 16 Shortbread Cookies.

Preheat your oven to 300 degrees F.

Ingredients:

2 Cups of Gluten Free Flour Blend. I used King Arthur Measure for Measure

1 Cup of Room Temperature Ghee

1/2 Cup of Organic Confectioners Sugar (I use this)

1/2 Teaspoon of Vanilla Extract

1/4 Teaspoon of Salt

1/2 Cup of Mini Chocolate Chips (I use Enjoy Life)

Directions:

Grease a 9 inch square baking pan and line it with parchment paper.

In a medium sized mixing bowl, beat together your ghee and confectioners sugar until fluffy, about 1 to 3 minutes.

Add in your flour, sugar, salt and vanilla. Beat until it comes together nicely. It will at first be little balls. Keep beating with your hand or stand mixer. It will come together, and you want this so your cookie presses nicely into your pan. The final step is to stir in your mini chocolate chips until evenly incorporated. Dump the shortbread mixture into your prepared baking pan and using plastic wrap on your fingertips, press it until flat and even into your pan.

Now you need to score your cookies into 16 squares, and then prick the top all over with a fork.

Bake in your preheated oven for one hour.

Remove the cookies from the oven and cool for 30 minutes in the pan. Then remove with the parchment, and let them cool on a wire rack for 30 more minutes before cutting them into squares using the marks you already scored before baking.

Store your shortbread at room temperature covered. These cookies freeze beautifully.

Bet you can’t resist one. They are so buttery and good!

Gift & Presentation Ideas for Your Chocolate Chip Shortbread Cookies

These buttery, chocolatey shortbread cookies aren’t just delicious—they make a thoughtful, homemade gift that anyone would love to receive. Here are some creative ways to present them:

1. Cookie Boxes:
Place your shortbread in a small, decorative box lined with parchment or tissue paper. Add a ribbon around the box and a handwritten note with the cookie name or a little holiday or Valentine’s message. This makes them perfect for coworkers, friends, or teachers.

2. Mason Jar Treats:
Layer the baked cookies or even the dry ingredients in a clear mason jar. Tie a ribbon or twine around the jar neck and attach a tag with instructions for baking (if using dry ingredients) or a sweet note for gifting. These look charming and rustic.

3. Cellophane Bags:
For a simpler option, place a few cookies in a clear cellophane bag, tie it with a colorful ribbon, and add a small tag. This is ideal for party favors, neighbor gifts, or including in a lunchbox treat.

4. Holiday or Seasonal Touches:
Decorate your cookies with a light dusting of powdered sugar or a drizzle of chocolate to match the season—pink or red drizzle for Valentine’s Day, or gold and silver sprinkles for winter holidays. Small touches make a big difference in presentation.

5. Cookie Gift Platter:
Arrange the cookies on a small platter or wooden board, wrap lightly in cellophane, and tie with ribbon. Perfect for bringing to a friend’s gathering or family celebration.

6. Personalized Touch:
Add a short note sharing why you love this cookie along with the recipe. It makes the gift feel thoughtful and personal.

7. Mixed Treat Boxes:
Pair your shortbread with other homemade goodies—like a jar of hot chocolate mix, tea, or other baked treats—to create a themed gift box that feels extra special.

No matter how you present them, these shortbread cookies show you put love, care, and creativity into your gift. And the best part? They taste as good as they look—so your recipients are guaranteed to smile with every bite.

A Brief History of Shortbread

Shortbread has been a beloved treat for centuries, and its story is as rich as its buttery flavor. The cookie originated in Scotland, where it was considered a special treat for holidays and celebrations. Early versions of shortbread were made with just three simple ingredients: butter, sugar, and flour—the same basic ingredients we use today.

Historically, shortbread was linked to Christmas and Hogmanay (Scottish New Year). Nobility and wealthy families often made it for festive occasions, and it was considered a sign of hospitality to offer guests a piece. The famous “petticoat tails”—a traditional Scottish shortbread shape—were wedges scored into a circle before baking, creating a decorative and shareable presentation.

The word “shortbread” itself refers to the “short” texture of the cookie, which comes from the high butter content. In baking, “short” means tender and crumbly, achieved by coating flour proteins with fat so less gluten forms. This is why shortbread has that delicate, melt-in-your-mouth texture.

Over time, shortbread spread beyond Scotland and became a favorite in households around the world. Today, we experiment with variations—adding chocolate chips, nuts, citrus zest, or spices.

Fun fact: the Guinness Book of Records lists the largest shortbread biscuit ever baked at over 12,000 pounds! Wow! Clearly, the love for this simple cookie is timeless.

**Pin Me for Later! Melt In Your Mouth Chocolate Chip Shortbread Cookies**

Happy baking! I always love to hear from you.

Gingerbread Pumpkin Cups

You are definitely going to want to pop these in! These are a healthier homemade treat with all the flavors of gingerbread and pumpkin! The warming spices and the melty, but chewy texture of these Gingerbread Pumpkin Cups are so delicious and a special way of treating yourself without a lot of added sugar. The flavors are comforting and a perfect treat for fall and winter. The depth of flavor from just a small amount of molasses and the maple sugar makes these next level good! There is real pumpkin in them and also some wonderful, healthy spices.

The primary fat used in this recipe is delicious coconut butter. Coconut butter is a source of healthy fats, primarily saturated fats in the form of medium-chain triglycerides (MCTs). These MCTs are believed to be metabolized differently in the body and can provide a quick source of energy.

There is the perfect amount of sweetness to these Gingerbread Pumpkin Cups using a little maple sugar, which is derived from maple trees and is a natural sweetener with a lower glycemic index than white table sugar, and molasses which is rich in minerals and flavor. Both of these flavors together give these cups a really special, yummy flavor.

There is also pumpkin in these cups to give them a softer texture and a little pumpkin flavor to compliment the spices. Just two teaspoons of ghee gives them the buttery flavor. I like ghee because it is lactose and casein free for those with dairy intolerance, and it is tolerated by many. It is also rich in vitamins. A small amount was used in this recipe. It is a saturated fat, and should be enjoyed in moderation. I do love that ghee contains antioxidants, such as beta-carotene and conjugated linoleic acid (CLA), which may have various health benefits, including potential anti-inflammatory properties. Ghee has been used for centuries in traditional Ayurvedic medicine and Indian cooking. It is often praised for its potential health-promoting qualities. It also has a higher smoke point for cooking, so it is a good choice for roasting vegetables. These cups are gently warmed. I chose the ghee for the flavor in this recipe, and only used 2 teaspoons.

I have been enjoying one or two of these delicious Gingerbread Pumpkin Cups a day. I keep them in the refrigerator. If you want to make them vegan, substitute more coconut butter for the ghee. They will be a little firmer in texture.

Here’s the recipe. This will make ten using mini muffin cup liners. These are about two bites.

Gingerbread Pumpkin Cups

Line a mini muffin pan with ten paper mini liners.

Ingredients:

1/2 Cup plus 2 Tablespoons of Coconut Butter (my favorite brand)

2 Tablespoons of Canned Pumpkin

2 Tablespoons of Maple Sugar

1 Tablespoon of Blackstrap Molasses

2 Teaspoons of Ghee

1/4 Teaspoon of Cinnamon

1/8 Teaspoon of Nutmeg

1/8 Teaspoon of Allspice

a pinch of Ground Ginger

a pinch of Sea Salt or Pink Himalayan Salt

Directions:

Add all the ingredients to a medium saucepan, and warm over low heat, whisking until the coconut butter and ghee is just melted and everything is completely incorporated. You just want to warm and melt the ingredients not bring them to a simmer, because the coconut butter will seize and get hard. Scoop the melted ingredients evenly into the mini muffin cups, tap the pan on the counter to level the cups or smooth gently with a butter knife. Then, refrigerate until firm. Remove the Gingerbread Pumpkin cups from the muffin tin, and store in the refrigerator in a sealed container.