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Ingredients
- Cookies:
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups GF Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Cream Filling:
- 1/4 cup butter, room temperature
- 1/4 cup vegetable shortening
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
Preparation
Step 1
Preheat oven to 350 F.
Line a baking sheet with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until smooth (3-4 minutes).
Add in egg and vanilla, continuing to beat for another 2-3 minutes.
In a separate bowl, whisk together remaining ingredients: GF flour, cocoa powder, xanthan gum, baking soda, baking powder, and salt.
Add to butter/sugar/egg mixture, mixing for another 1-2 minutes until fully incorporated.
Roll rounded teaspoons of batter into balls with hands, and place on prepared baking sheet approximately 2 inches apart.
Place a small piece of parchment paper over each ball and, using the flat bottom of a glass, slightly flatten the dough to about 1/4-inch thickness.
Bake for 8-9 minutes (slightly longer if a crisper cookie is desired) and immediately remove from oven. (NOTE: cookies may seem slightly under-baked when coming out of the oven, but they will harden as they cool).
Allow cookies to cool on baking sheet for 1-2 minutes before moving onto a wire rack to cool completely.
To make the filling, beat together butter and shortening until smooth.
Gradually beat in the sugar and vanilla at low speed.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies:
In a pastry bag with a 1/2-inch round tip, pipe a teaspoon-sized mound of cream onto the center of one cookie.
Place another cookie, equal in size to the first, on top of the cream.
Lightly press to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.