I wonder if butter would make better shortbread cookies, but the gluten-free flour in this recipe was definitely one of those better than the original. I think the sweet white rice in the Bob's and the almond plus the icing sugar really set it off and did the trick. I should've waited for the chocolate to harden for the full experience, but I just couldn't help myself! ;) They sure had that satisfying, nostalgic, melt-in-your-mouth taste.
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