Peppermint-Chocolate Candy Cane Sandwich Cookies

Peppermint-Chocolate Candy Cane Sandwich Cookies (adapted from Giada)

First follow this easy sugar cookie recipe, now my absolute go-to:

Chewy Sugar Cookies (adapted from Linda McClure)

2 ¾ cups         Bob’s Red Mill Gluten-Free Baking Flour

1 tsp                baking soda

½ tsp              baking powder

1 ½ tsp           Xanthan gum

1 cup               butter softened

1 ½ cups         white sugar

1                      egg

1 tsp                gluten-free vanilla extract

3 tbs                buttermilk (can substitute with 1 tbs white vinegar in 1 cup of soymilk, then use desired amount)

Directions

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, baking powder, and Xanthan gum. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an un-greased cookie sheet or Silpat.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.  After cookies are cooled they can be stored in an airtight container for at least a week.

Peppermint Chocolate Sandwich Prep

2 cups             semisweet chocolate chips, divided

¼ cup              heavy cream

1 tsp                pure peppermint extract

1 tsp                canola oil

8                      candy canes crushed

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 30 minutes. Place 1 tsp of the chocolate mixture in the center of the flat side of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly.

Combine the remaining chocolate chips and canola oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Brush  the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes. Refrigerate until firm, about 1 hour. Store in an airtight plastic container for up to 1 week.

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