Michelle's Musings: Gluten-Free Chocolate Orange Holiday Cookie Sandwiches

The smell of cookies baking during the month of December always brings me back to my childhood holiday memories; my grandmother and I used to spend every rainy afternoon perfecting all sorts of cookie recipes. Below I am sharing one of my all-time favs, Gluten-Freee Chocolate Orange Holiday Cookie Sandwiches! This is the perfect recipe to try the next time cold or wet weather keeps you and your little ones indoors. 

*A quick,fun fact about baking with kids: getting your little ones involved in the kitchen is a really GREAT way to introduce them to math. In no time at all fractions will be a...piece of cake!

Gluten-Free Chocolate Orange Holiday Cookie Sandwiches

Cookie ingredients:

• 1 cup unsalted organic butter, room temperature
• 2/3 cup sugar
• 1 cup Organic brown rice flour (Arrowhead Mills makes a great option)*
• 1 cup cornmeal
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 orange zested, plus 1 tablespoon fresh orange juice

*note: you can substitute regular all-purpose flour if gluten intolerance is not an issue

Cream filling ingredients:

• 1/2 cup unsalted organic butter, room temperature
• 3/4 cup powdered sugar
• 1/2 orange zested, plus 1/2 teaspoon fresh orange juice
• Small pinch salt

Directions:

Preheat oven to 350 degrees F.

To make the chocolate cookies, use an electric mixer to cream together the butter and sugar in a large bowl until fluffy.  In a separate bowl, stir together the flour, cornmeal, cocoa powder, baking powder, salt and orange zest.

Add the dry ingredients slowly into the butter mixture (1/3 at a time, stopping to scrape down the sides of the bowl) until thoroughly combined.  Place the dough on a sheet of plastic wrap and press down to about 1-2 inches.  Cover in plastic wrap and place in the refrigerator to cool for at least one hour, but not longer than one day.

Roll out the dough on a floured surface to 1/4 inch thick.  Quick kitchen tip:  Place a piece of plastic wrap on top of the cookie dough to roll it out so the dough does not stick to your rolling pin.  This saves lots of headaches!

Using a 2 inch round cookie cutter, cut out the dough.  Bake on a heavy baking sheet lined with a Silpat for 13 - 15 minutes.  Place the baking sheet on a wire rack to cool the cookies thoroughly before handling.  Be sure to use a spatula when lifting the cool cookies from the baking sheet.  They are delicate due to the cornmeal and can crumble unless handled carefully.

Next, to make the filling, combine the butter, powdered sugar, orange zest and salt in a bowl.  Cream the ingredients until thoroughly blended and fluffy.

To assemble the sandwiches, place about 1 - 2 teaspoons of the filling onto a cookie.  Top with another cookie and press down.  Serve immediately or store in an airtight container in the refrigerator for up to 2 days. (Although they probably won't last that long!)

Bon appetit to you and your bébés!