My good friend Strawberry Ginger ( www.strawberryginger.com) pass on the opportunity to be a part of the Facebook Cookie Swap! It has been such a fun & exciting experience receiving Gluten Free Cookies from all over the US. I can not wait til next year to be apart of the swap again & I am already thinking about what I am going to make!!!
I hope you enjoy this recipe as much as I do ......
Gluten Free Tag-a-longs
MAKES 24
PREP TIME 15 min
COOK TIME 10 min
½ cup unsalted butter, at room temperature
½ cup granulated sugar
1 tablespoon plus ¼ teaspoon vanilla extract
2 ½ cups blanched almond flour, such as Honeyville
¼ cup cornstarch
1 ¼ teaspoons salt
1 cup creamy peanut butter
1 cup confectioners’ sugar
3 cups semisweet chocolate chips
3 tablespoons shortening
1 In a large bowl, beat together the butter and sugar until fluffy, then add the vanilla. In another large bowl, whisk together the almond flour, cornstarch and 1 teaspoon salt. Add to the butter mixture and mix to combine. Form the dough into a ball, then divide into 2 disks. Wrap each in plastic wrap and refrigerate for 40 to 45 minutes.
2 Preheat the oven to 350°. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, drop cookies about 1 inch apart on the prepared baking sheet. Bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3 In a medium bowl, using an electric mixer, beat together the peanut butter, confectioners’ sugar and the remaining ¼ teaspoon salt and ¼ teaspoon vanilla until fluffy. Top each cooled cookie with 1 teaspoon of the peanut butter filling. Refrigerate for 10 minutes.
4 Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and shortening until smooth. Remove from the heat.
5 Line a cooled baking sheet with parchment paper. Using two forks, dip each cookie into the chocolate coating, turning to cover completely. Tap the fork gently on the rim of the pan to remove any excess coating. Place the cookies on the baking sheet. Refrigerate until set, 1 to 2 hours.
