A layer of chocolate sandwiched between, two thin, buttery, crispy shortbread cookies – tastes just like the ones from Pepperidge Farms!
- 1 cup cornstarch
- 1 cup icing sugar
- 1 cup white rice flour
- 1 cup almond flour
- 3/4 cup butter or margarine
- 8 oz dark GF semi-sweet, or GF milk chocolate
- 1 Tbsp butter or margarine
- 1/2 tsp vanilla
- Whisk flours and sugar together, then cut in butter (use your hands) until soft dough forms. Form dough into a ball, wrap in plastic wrap and chill for 1 hour.
- Roll out dough to 1/4" thick and cut with a small round cookie cutter. You can also shape dough into 1" balls, then slightly flatten the tops (make sure you make them as uniform as possible, since you will be sandwiching two cookies of the same size together).
- Bake at 300°F for 20 minutes, or just until edges start to brown. Let cool.
- For filling; melt together chocolate and butter, still well. Then add vanilla.
- To assemble: spoon some chocolate onto the bottom of one cookie (be sure to leave edges clean), then press another cookie's bottom over the chocolate, and squeeze gently together just until chocolate starts to squish out.