1 tsp xanthan gum (omit if your gluten free flour has xanthan gum in it already)
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup sour cream
3 tablespoons hot water
For the filling:
1 stick unsalted butter, softened
1/2 cup vegetable shortening3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
To make the cookies:
Preheat oven to 350 degrees.
Sift together flour, cocoa powder, xanthan gum,baking soda, and salt.
Roll out the dough onto a non stick mat (silpat work great) using saran wrap on the top to prevent it sticking to your roller.
To make the filling:While the cookies are baking, Using a mixer, cream the butter and shortening until fluffy.
To assemble the cookies:
I use my classic "ghetto pastry bag" a.k.a A large gallon ziplock bag. I cut a small corner off and put about 1 TBSP of the filling on the top of one cookie
Repeat with remaining pairs of cookies. As always it is a beautiful 75 degree sunny here, so Taylor opted to enjoy hers outside.
She also enjoyed dunking them in her milk.
Ok... now I have to make dinner =)