YIELD: ABOUT 20 COOKIES
These cookies taste just like America’s favorite sandwich cookie; a touch of orange adds an elegant note. You can even twist off the tops and just enjoy the filling! Dunked in almond milk they become the perfect remedy to the midday slumps.
Directions
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 them 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 a whisk attachment.
Whip until fluffy and then pipe a ring onto one cookie and smooth down with another until an even layer of frosting is snugly set in the middle.
Store in an airtight container for up to 1 week.
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Ingredients
COOKIES
1 cup non dairy margarine
¾ cup sugar
¼ cup brown sugar
1 teaspoon vanilla extract
¾ cup dark cocoa powder
½ cup superfine brown rice flour
1 cup sorghum flour
½ cup potato starch
1½ teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
FILLING
1½ tablespoons orange zest
½ cup very cold coconut-based buttery spread (shortening will also work)
½ cup non dairy margarine
3½ cups confectioner’s sugar
