Cooking and Serving: 40 minutes | 30 sandwich cookies
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | 1 cup (80 g) unsweetened Dutch-processed cocoa powder, natural will work,
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 30 sandwich cookies
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
1 cup (80 g) unsweetened Dutch-processed cocoa powder, natural will work,
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, chopped
2 ounces bittersweet chocolate, chopped
1 ¼ cups (250 g) granulated sugar
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 (25 g) egg white, at room temperature, beaten
1 teaspoon pure vanilla extract
10 tablespoons (140 g) unsalted butter, at room temperature
2 tablespoons (1 fluid ounce) milk, at room temperature
1 tablespoon pure vanilla extract
⅛ teaspoon kosher salt
2 teaspoons meringue powder
4 cups (460 g) confectioners’ sugar
Instructions
PREPARE THE COOKIES
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the flour, cocoa powder, baking soda, baking powder,.
and salt, and whisk to combine well. Set the dry ingredients aside.
In a medium-size, heat-safe bowl, place the butter and chocolate and melt.
over a double boiler until smooth. Alternatively, melt in a microwave safe.
bowl in the microwave in 30-second bursts at about 70% power until melted and.
To the chocolate mixture, add the granulated sugar, egg, egg white, and.
vanilla, and mix until very smooth.
Create a well in the center of the dry ingredients and add to the wet.
mixture. Mix to combine, and then knead the dough with your hands to bring it.
Place the dough between two sheets of unbleached parchment paper and roll it.
out with a rolling pin until it’s about 1/4-inch thick.
Remove the top sheet of parchment, and cut out rounds using a 2-inch round.
cookie cutter. Pull away the surrounding cookie dough, and remove the rounds.
from the paper. Place the rounds 1-inch apart on the prepared baking sheets.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until the cookies are dry to the touch (about 15 minutes).
Remove the baking sheets from the oven and allow the cookies to cool.
completely on the baking sheets. They will crisp as they cool.
PREPARE THE FILLING
In the bowl of a stand mixer fitted with the paddle attachment, or a large.
bowl with a hand mixer, place the butter, milk, and vanilla, and beat on.
medium speed until combined. Raise the speed to high and beat until creamy.
Add the salt, meringue powder, and about 3 1/2 cups of the confectioners’.
sugar. Mix slowly until the sugar is incorporated.
Add up to the remaining 1/2 cup of the confectioners’ sugar, if necessary, to.
thicken the frosting.
ASSEMBLE THE COOKIES
Transfer the filling to a pastry bag fitted with a 1/2-inch open piping top.
When the cookies are cool, invert half of them and pipe about 1 1/2.
tablespoons of filling onto the inverted cookies.
Top with the remaining cookies, right-side up, and push down gently to form a.
ASSEMBLE THE COOKIES
Transfer the filling to a pastry bag fitted with a 1/2-inch open piping top.
When the cookies are cool, invert half of them and pipe about 1 1/2.
tablespoons of filling onto the inverted cookies.
Top with the remaining cookies, right-side up, and push down gently to form a.
Notes
Chocolate filling variation: In place of the 4 cups (460 g) of confectioners’
sugar, use 3 1/2 cups (400 g) of confectioners’ sugar plus 3/4 cup (60 g) of
unsweetened cocoa powder. Begin sugar and all the cocoa powder along with the meringue powder. Then, add up to
the remaining 1/2 cup of the confectioners’ sugar, if necessary, to thicken the
Lemon filling variation: Replace 1 tablespoon of the milk with the juice of 1
lemon, and add finely grated zest of 1 lemon.
Storage recommendations.
The filled cookies can be stored in a sealed glass container at room temperature
and should maintain their texture for about 5 days.
For longer storage, seal the unfilled chocolate cookies tightly in freezer-safe
wrap or container, and freeze for up to 2 months. Defrost at room temperature
and fill as directed before serving.
Adapted from the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name
Treats You Love , arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Fiber: 2g | Sugar: 9g | Vitamin A: 220IU | Calcium: 13mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an