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Gluten-free Sandwich Cookies

February 13, 2011

Gluten-free Sandwich CookiesOn a whim, I decided to develop a new gluten-free cookie this weekend. We have some fun cookie cutters that have been severely neglected by our work, school routine. Mark loves food, and I love mark, so these seemed like a fun Valentine’s Day treat to make him. Don’t be nervous about what looks like a very long recipe. These cookies are absolutely worth the effort. They are heavenly, buttery, chocolaty, little sandwich cookies filled with a creamy decadent chocolate center. As you take each bite, take time to savor the medley of flavors in these shortbread like gluten-free sugar cookies. As an added bonus, the presence of millet keeps these cookies from crumbling apart, as long as you don’t roll them too thin. They are also really beautiful. As you bite into them, you can see an almost geological striation of the marriage of the chocolate and vanilla layers. Perhaps these cookies are poetic for Valentine’s Day, the opposites of the vanilla and chocolate doughs hugging each other to create a fabulous gluten-free sandwich cookie treat.

Ingredients – Gluten-free Marbleized Sugar Cookies
1 cup plus 2 tbl glutenous rice flour
½ cup tapioca
½ cup potato starch
½ cup millet flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter,
1 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
3 oz unsweetened chocolate, melted

Ingredients – Gluten-free Chocolate Frosting

¼ cup brown sugar
½ cup cocoa powder
1 tsp vanilla
3 tbl water
4 tbl butter

Gluten-free Sandwich Cookies Side View

Mix the flour, baking powder, and salt in a bowl. In an electric mixer, blend the butter and sugars on medium-high speed for three minutes until light and fluffy. Add the egg and vanilla and blend scraping the sides until blended thoroughly. Add the flour mixture a half cup at a time, scraping down the sides of the bowl as needed, until the dough is fully blended.

Remove one half of the dough from the mixer. Place dough in a covered glass bowl or Pyrex and refrigerate for at least 2 hours. Using the remaining dough in the mixer, add the three ounces of melted unsweetened chocolate and blend until fully incorporated. Cover and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Clean counter or work table that cookies will be rolled and cut on.

Remove chilled dough from the refrigerator. I like to use a little dough at a time, as rolling larger sheets of dough can crumble for gluten-free bakers. Roll one quarter cup of each dough into a coil. Twist the coils so that they wrap around each other. Pat the combined doughs into a marbleized ball. Roll the ball between two pieces of waxed paper to one third of an inch thick. Using your favorite cookie cutters, cut the cookies into desired shapes. Place each cookie on a parchment lined cookie sheet. Bake one sheet of cookies at a time for twelve minutes, until lightly browned. Remove parchment from pan but do not try to lift cookies off until they have cooled for five minutes. This will prevent breaking. After five minutes, transfer cookies to a wire rack and cool. Repeat until all of the dough is baked.

While the cookies are cooling, combine gluten-free chocolate frosting ingredients in a pan over low heat. Stir continuously until melted and smooth. Add more sugar if you desire a sweeter frosting. I intentionally hold back on the sugar so as not to over power the cookies. Remove from the stove.

Once the cookies have cooled, using a soft spatula, cover the tops of the cookies with a thick layer of frosting. Place a second cookie on top of the frosted cookie. Get very excited to eat!

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