1 cup gluten-free flour blend 2/3 cup unsweetened cocoa 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp xanthan gum 1/2 cup brown sugar, packed 1/2 cup granulated sugar 3 Tbs shortening, melted 1/2 cup cake flour, measured then sifted 1 egg 3 Tbs water to ¼ cup water….use as little as possible you want the dough to be stiff Filling 3 3/4 cups powdered sugar ½ Tbs granulated sugar 1/2 tsp vanilla extract 1/2 cup shortening 2 Tbs hot water
1. Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven teo 350° F.
3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of nonstick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.
4. As the cookies cool, combine the filling ingredients well with an electric mixer.
5. With your hands form the filling into balls about 1/2 to 3/4 inch in diameter.
6. Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge.
Tidbits: If the cookie dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable but not tough
