Ingredients
1 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2
cup unsweetened baking cocoa
1 1/2
teaspoons baking soda
1/2
teaspoon gluten-free baking powder
1/2
teaspoon xanthan gum
1/2
teaspoon salt
1/2
cup butter, softened
1
cup packed brown sugar
1/2
teaspoon gluten-free vanilla
2
eggs
1 1/2
cups powdered sugar
1/2
cup butter, softened
1
teaspoon gluten-free vanilla
2
to 3 tablespoons whipping cream
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.
