Tuxedo Sandwich Cookies
Cream together the margarine and sugars and then mix in the vanilla extract. In a separate bowl, whisk together the cocoa powder, superfine brown rice flour, sorghum flour, potato starch, xanthan g…
- Cook25 min
- Total25 min
- Serves10
- LevelEasy
Ingredients
- 1 cup Cookies:
- ¾ cup non dairy margarine
- ¼ cup sugar
- 1 tsp. Brown Sugar
- ¾ cup vanilla extract
- ½ cup dark cocoa powder
- 1 cup superfine brown rice flour
- ½ cup sorghum flour
- 1½ tsp. potato starch
- 1 tsp. xanthan gum
- 1 tsp. salt
- ½ tsp. baking powder
- 1½ tbsp. baking soda
- ½ cup Filling:
- ½ cup orange zest
- 3½ cups very cold coconut-based buttery spread (shortening will also work)
- confectioner’s sugar
Method
- Cream together the margarine and sugars and then mix in the vanilla extract. In a separate bowl, whisk together the cocoa powder, superfine brown rice flour, sorghum flour, potato starch, xanthan gum, salt, baking powder, and baking soda.
- Gradually incorporate the flours with the margarine mixture until a clumpy dark dough is formed. Divide and pat into two disks. Chill in the refrigerator for 2 hours, or briefly in freezer, for about 10 minutes.
- After dough is chilled, preheat oven to 350°F and line two cookie sheets with parchment paper.
- On a flat surface, place each chilled disk of dough between two separate sheets of parchment paper and roll each disk to about ⅛ inch thickness. Using a round 2-inch cookie cutter, cut out circles of dough and transfer onto prepared cookie sheets. Bake for 13 minutes and let cool completely before piping filling in between two of the cookies.
- To make the filling, simply mix together all frosting ingredients using an electric mixer with whisk attachment. Whip until fluffy and then pipe a ring onto one cookie and smoosh down with another until an even layer of frosting is snugly set in the middle. Store in airtight container for up to 1 week.
