Do-si-dos®

By sandycon

Ingredients

• 1 1/2 cups (210g) high-quality all-purpose gluten-free flour
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt, divided
• 1/2 cup (100g) granulated sugar
• 1/2 cup (109g) packed light brown sugar
• 3/4 cup (75g) old-fashioned rolled oats
• 17 tablespoons (238g) unsalted butter, divided
• 1 3/4 cups (448g) no-stir smooth natural peanut butter, divided
• 1 1/2 teaspoons pure vanilla extract, divided
• 1 extra-large egg at room temperature, beaten
• 1 cup (115g) confectioner’s sugar
• 1 to 2 tablespoons cream

Details

Servings 20
Preparation time 15mins
Cooking time 27mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Instructions

Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, ½ teaspoon kosher salt, granulated sugar and light brown sugar, and whisk to combine well. Add the oats, and whisk to combine again. Set the bowl aside.

In a small, heavy-bottom saucepan, heat 13 tablespoons (182g) unsalted butter and 1 cup (256g) peanut butter over medium heat, stirring frequently, until just melted. Remove the pan from the heat, add 1 teaspoon vanilla and stir to combine. Pour the melted peanut butter mixture into the large bowl of dry ingredients, and mix to combine. Add the beaten egg, and mix once again to combine. The dough will be thick but soft. With wet hands, divide the dough into about 40 pieces, each about 1 tablespoon. Roll each into a ball, and press flat between wet palms (see photo). Place the disks on the prepared baking sheets about 2 inches apart (they will spread during baking). Place the baking sheets with the cookie dough on them in the freezer until firm, 10 to 15 minutes.

Once the dough is chilled, place one baking sheet at a time in the center of the preheated oven, and bake until lightly golden brown all over and a bit darker around the edges, between 10 (softer cookies) and 12 (crispier cookies) minutes. Rotate once during baking. The cookies will no longer be glossy at all, but won’t seem “set” until they cool. Remove from the oven and, if desired, poke a small hole through the center of half of the cookies with a toothpick. Allow to cool on the baking sheet until set, about 10 minutes.

While the cookies are cooling, make the filling. In a small, heavy-bottom saucepan, heat the remaining 4 tablespoons (56g) unsalted butter and ¾ cup (192g) peanut butter over medium heat, stirring frequently, until just melted. Remove the pan from the heat, add the remaining ½ teaspoon vanilla and ¼ teaspoon kosher salt, and stir to combine. Add the confectioner’s sugar, and stir until well-combined. The mixture will be very thick. Add one tablespoon cream, and stir to thin the filling. Add another tablespoon of cream if necessary to create a thickly pourable filling. Allow the filling to cool until no longer hot to the touch.

To assemble the cookies, place the filling in a pastry bag fitted with a large plain tip. Turn over one half of the cooled cookies (the half without holes, if you made holes), and pipe a generous amount of filling on each overturned cookie. Top with the rest of the cookies to create sandwiches. Allow to sit at room temperature (or in the refrigerator) until the filling is set. Serve chilled or at room temperature.

Instructions