1. In a large bowl, place the butter, brown sugar, and salt. Beat until light and fluffy.
2. Add the GF flour, xanthan gum and cornstarch, and mix until just combined. The dough will seem crumbly at first, but just keep mixing until it comes together.
3. Pat and roll dough into a rectangle. Trim edges. Slice dough into about 16 rectangles. Using a toothpick, pierce 6 small holes in each small rectangle. Transfer to baking sheet. Chill. Bake.
4. Dip the cooled cookies in melted chocolate and allow to set before serving.
GLUTEN FREE BROWN SUGAR SHORTBREAD COOKIES