Chocolate Shortbread

Method

1. Cream together the margarine and ½ cup + 2 tablespoons sugar until smooth. Using an electric mixer, or mixing quickly with a spoon, gradually add the cocoa powder.
2. In a separate bowl, combine the sorghum flour, brown rice flour, potato starch, and xanthan gum. Add the flour mixture into the sugar mixture (a little bit at a time) until all is incorporated.
3. Keep mixing until a stiff dough forms, scraping down the sides as necessary. It will look crumbly at first, but will come together nicely with a little mixing. Using your hands, pat dough into a disk on a lightly sugared surface and then chill the dough in the refrigerator for 2 to 3 hours.
4. When you’re ready to bake the cookies, preheat oven to 300°F.
5. Use a large knife to cut the dough into even rectangles, about 1 × 4 inches. Using a flat metal spatula, scoop up cookies and place them onto an ungreased cookie sheet. Sprinkle with granulated sugar and then poke a few holes in the tops with a fork. Bake for 30 to 35 minutes. Let cool completely before serving. Store in airtight container for up to 2 weeks.