Chocolate Sandwich Cookies

This recipe works just as well with gluten free flour as it does with regular flour.  I have some in my family that are gluten intolerant.  Most of my baking is done with this gluten free flour so that we can all enjoy the products of my labors!  I am excited about how well this flour works in most meals.  I still can't get it to work well as a puff pastry so if anyone has ideas on that I would really appreciate some feedback!  To the recipe...

Ingredients:

3 cups flour (add the tip of a teaspoon of Xanthan Gum if using gluten free flour)
2 tsp. baking powder
4 tbsp. cocoa
250g butter (18 tbsp.)
1 tsp. vanilla essence
1 cup sugar
2 large eggs
Slab Almond Bark (White chocolate - about 3 pieces)



1. Combine flour, xanthun gum, baking powder, and cocoa together in a large bowl and blend well.

2. Cream butter and sugar together until light and smooth.

3. Add eggs and vanilla and mix well.

4. Add flour mixture - this will make a fairly stiff dough.

5. Shape into a sausage and roll in wax paper.
6. Place in freezer for 30 to 40 mins to allow it to firm up. Do not freeze completely!

7. Remove from freezer and unwrap.

8. Cut into 5mm/1/4 inch slices and place on cookie sheet. (You want them to be thin because you are going to sandwich them.)

9. Stamp a design onto each cookie if desired. (I used a small, new pencil sharpener with a heart shape.)

10. Bake at 350F for 8 - 10 mins.




11. Remove from oven and allow to cool. Place on wire rack.

12. Melt chocolate over low heat. (Remove from heat sauce once melted. It takes quite a long time to re-set)

13. Put chocolate on the underside of half the cookies and once partially set, top with the other cookies.

14. Enjoy!