Taylor and I were bad today. I think she has mastered the art of procrastinating from me. Don't get me wrong... I am an overachiever in way too many areas. When it is something I love doing, like cooking... I don't procrastinate. When it is work I hate (laundry, cleaning bathrooms, calling back customers etc) I tend to put it off until I have to do it. I could cook and bake for 18 hours a day and be happy as a clam. So instead of doing everything I needed to do today. I spent the day in the kitchen with my daughter. Oh to do what you love and have the money follow. Wouldn't that be perfect? I did get 2 loads of laundry done. My daughter needed to clean and do laundry as well. oops. On a good note; One of the things we made: Gluten-Free Chocolate Sandwich Cookies
. We had a blast. The cookies are amazing, but can be time consuming. Perfect thing to do on a fall day with a friend or with your kids.
For the cookies: 2 cups plus 2 tablespoons all-purpose gluten free flour
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 shortening
3 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.
With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy.
Mix in egg, sour cream, and hot water. Reduce speed to low; mix in flour mixture.
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.
cut out circles or shapes of your choice and place them on parchment paper-lined baking sheets or stones. You may find you need to peel them off the non stick sheet to keep the shape.
Bake 12 minutes.
Let cool on parchment on wire racks. I just slide my parchment over to the wire rack.
To make the filling:
While the cookies are baking, Using a mixer, cream the butter and shortening until fluffy.
Beat in the confectioners' sugar and vanilla.
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
and sandwich with another cookie until the filling pushes to the edges of the cookies.
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.
Cookies can be kept at room temperature between layers of parchment in airtight containers up to 3 days. You can also freeze them and defrost for later use.
Ok... now I have to make dinner =)
Yum Indeed! They look fantastic.ReplyDelete
About how many cookies does the recipe make?ReplyDelete