- FOR THE COOKIES:
- 80 grams sweet rice flour
- 60 grams white rice flour
- 35 grams teff flour
- 2 grams (1/2 teaspoon) xanthan gum
- 1/2 cup unsweetened cocoa powder (we used Dagoba organic)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar (we used 1/2 cup organic cane sugar and 1/2 cup coconut palm sugar)
- 140 grams (1 stick plus 2 tablespoons) room-temperature, unsalted butter
- 1 large egg
- FOR THE CREAMY FILLING:
- 58 grams (1/2 stick) room-temperature, unsalted butter
- 4 tablespoons vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
Preheat the oven to 375°. Line a baking sheet with parchment paper or a Silpat.
Put the sweet rice flour, white rice flour, and teff flour in the bowl of a stand mixer. Using a whisk, stir the flours together to combine and aerate them. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Turn the mixer on and let everything combine in motion. While the mixer is running on low speed, add large pieces of the butter until they are all incorporated. Add the egg and mix well.
Scoop a rounded teaspoon of batter (literally. scoop just more than a teaspoon’s worth) and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart.
Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180 degrees. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes.
Making the filling: Put the butter and vegetable shortening into the bowl of the stand mixer. Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes.
Assembling the cookies: If you have a pastry bag with a 1/2-inch round tip, you can pipe tiny dots of filling onto a cookie. Gently, press the second cookie down onto the filling and watch the filling reach the edges.
Recipe by Gluten-free Girl