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
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)
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).
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.