I found this recipe at So Simple Gluten Free with Jen.
I substituted Carol Fenster’s flour blend for the Bob’s Red Mill All Purpose Flour. They turned out so good I made a second batch and added dark chocolate pieces and walnuts.
I made a double batch of Carol’s sorghum flour blend:
Carol’s Sorghum Flour Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour/starch
Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.
Then I made the cookie dough:
Ingredients For Cookies:
1 stick (1/2 cup) shortening (I used butter)
1/3 cup cane sugar
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Baking Flour (I used Carol’s Flour blend)
1/4 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Ingredients For Frosting:
1 12-ounce can Betty Crocker Cherry Frosting
sprinkles if desired
Preheat oven to 350.
In a stand mixer, combine shortening and sugars until creamy. Add vanilla and eggs and blend for 1 minute.
Add the remaining dry ingredients and beat on medium-low speed until incorporated.
Using a rolling pin, roll to 1/2” thickness. Using a heart-shaped cookie cutter, cut out cookies and place on a greased or lined cookie sheet.
Bake cookies for 10 minutes. Remove from oven and allow to cool on a cooling rack.
To make wafer cookie sandwiches: place frosting between two cookies
Warm frosting in a bowl in the microwave for 10 seconds. Drizzle over cookies.
The instructions say to use a rolling pin to roll out the dough, but this dough was much too sticky to roll out. I dusted it with white rice flour and pressed it down with floured hands onto a floured sheet of wax paper until the dough was about 1/4 inch thick. I was afraid all that extra flour was going to make the cookies too dry, but it didn’t seem to matter.
I had to carefully cut them out and scoop them up with a floured spatula to put them on the baking pan. They were pretty fragile and got out of shape easily.
After baking I was amazed at how much they had risen! They had risen to about ½ inch thick. These cookies are soft and cake-like. After cooling, I drizzled with icing and they were so cute – and tasty! The second batch with the chocolate pieces and walnuts were just as soft and yummy.
I took the cookies to work to share and they were gone by the end of the day (which is good because I don’t need to eat this much sugar!).
Happy Valentine’s Day to all my gf friends!
Maizy’s cookies smelled SO good but she said dogs can’t eat chocolate. How could something that smells so good be bad! NOT wagging!