Chocolate Sandwhich Cookies with Vanilla Cream

Post date: Sep 10, 2015 4:40:51 PM

Cookies:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

1/2 tsp. vanilla

1 large egg

3/4 cup Artisan Gluten Free Flour Blend*

1 tsp. xanthan gum

1/2 tsp. baking soda

1/2 cup unsweetened cocoa

1/4 tsp. salt

Filling:

3/4 cup sugar

3 Tbsp. water

1 egg white

1/8 tsp. cream of tartar

1/2 tsp. vanilla

Directions:

Preheat oven to 375. Line 2 baking sheets with parchment paper.

To make cookies, place butter, brown sugar, granulated sugar and vanilla in a bowl and cream ingredients together with a mixer on medium speed. Add egg, mixing until incorporated.

In a separate bowl, whisk together flour blend, xanthan gum, baking soda, cocoa and salt. Add to butter mixture and mix until well blended.

Shape cookie dough into 1 tsp. size balls and place on prepared baking sheets 1 inch apart. There should be 40 cookies.

Place in preheated oven and bake 7 minutes or until cookies puff and are cracked on top. Remove from oven and let cookies rest 2 minutes. Transfer to a wire rack to cool completely.

To make the frosting, combine 3/4 cup sugar, water, egg white and cream of tartar in a metal or glass bowl. Use a handheld mixer to combine ingredients. Place the bowl over a pot of simmering water to create a double boiler; the bottom of the bowl should not touch the water. Beat ingredients in the double boiler on high 7 minutes or until frosting is fluffy like marshmallow. Remove from heat and mix in vanilla. Beat on high another 2 minutes.

To assemble the cookies, spread filling on one cookie and top with another cookie to create a sandwich. Repeat to make 20 cookie sandwiches.

*Artisan Gluten Free Flour Blend

Makes about 3 cups

1 1/4 cups brown rice flour

3/4 cup sorghum flour

2/3 cup cornstarch or arrowroot powder

1/4 cup potato starch (not potato flour)

1 Tbsp. + 1 tsp. potato flour (not potato starch)

1 tsp. xanthan gum

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container up to 3 months in the pantry or 6 months in the refrigerator.