Mint Chocolate Sandwich Cookies (Gluten-Free)

These sandwich cookies are like a mint oreo. But softer. And more chocolatey. And gluten-free. Oh, and did I mention chocolate dipped? (but only if you want to). Overall, they're just good. Damn good.

GLUTEN-FREE MINT CHOCOLATE SANDWICH COOKIES

1 c. unsweetened Dutch Process cocoa powder (like hershey's special dark)

1/4 c. tapioca starch

1/8 c. sorghum flour

1/8 c. oat flour

2 tbs. potato starch

1 1/2 tsp. xanthan gum

1/2 c. unsalted butter, softened

1/2 c. granulated sugar

1 large egg, room temperature

MINT FILLING:

6 tbsp (3/4 stick) unsalted butter, softened

2 c. confectioners' sugar

1-2 drops pure mint extract (or 1/4 tsp)

1/2 tsp vanilla extract

1 drop green food coloring (or as desired for color)

GLAZE:

8 oz. semisweet chocolate, finely chopped

Whisk together cocoa powder, flours, and xanthan gum in a bowl. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high until pale and fluffy, about 3 minutes. Mix in egg until well blended. REduce speed to low. Add flour mixture; mix until just combined. Divide dough in half or thirds, and shape each half into a disk; roll out between two sheets of parchment paper and place on baking sheets. Refrigerate for about 15 minutes. Using a small round cookie cutter, cut out circles and place on baking sheet in preheated 350 degree oven for 10 minutes. (you may re-roll scraps, if desired).

Filling:

With an electric mixer on medium-high speed, beat butter until smooth. Add confectioners' sugar, and beat until light and fluffy. Stir in flavorings. Use immediately.

Cool cookies on wire rack. When completely cooled, spread one cookie with mint filling. Press another cookie on top. If dipping in chocolate, heat chocolate in a double boiler and dip cookies in chocolate. place on waxed paper and refrigerate for a while.

Chocolate Dipped Homemade Marshmallows

2010 has proven to be a busy year thus far, hence the lack of recipe additions. That being said, it's not too late to add a few great holiday recipes to the blog. These chocolate covered homemade marshmallows were a hit at my New Years bash, and I'm pretty sure that (minus the crushed candy cane topping) they'd be equally delicious all year long.

CHOCOLATE DIPPED HOMEMADE MARSHMALLOWS

based off of the french laundry cookbook recipe

3 envelopes of unflavored Knox gelatin

1/2 cup cold water

2 cups granulated sugar

2/3 cups corn syrup

1/4 cup water

1/4 teaspoon salt

1 Tablespoon vanilla extract

Confectioners' sugar for dredging

CHOCOLATE TOPPING

12 oz. of quality dark chocolate

1 tbsp. shortening

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 13 in pan lined with plastic wrap sprayed with non-stick cooking spray and spread evenly. (Note: Lightly oil hands and spatula) After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press mixture into the pan.

Let mixture sit overnight. Remove from pan and using a very sharp knife, cut marshmallow slab into squares. Dredge each piece of marshmallow in confectioners' sugar and shake off excess.

TOPPING:
Melt chocolate and shortening in double boiler or metal bowl place over (but not touching) a pot of boiling water. Using a skewer and/or fork, dip Marshmallows in chocolate making sure not to leave in too long (mallows will melt). Let excess chocolate drip off and place on waxed paper lined baking sheets. Top with crushed candy or sprinkles if desired and refrigerate briefly, until chocolate has hardened.