Wednesday, February 20, 2013

GF Cookie--Milano-Style Mint Chocolate Cremes

My dear hubby mentioned, upon receiving a bag of Pepperidge Farm Mint/choc Milanos, that he thought my cookies were better!  Now that  made me feel about 2 inches tall, because in my book, cookies don't get much better than Pepperidge Farm...(not that I have eaten them lately..)  Anyway, his words inspired me to formulate a recipe for something similar gluten here it is...and they are heavenly!
1 1/2 cps GF flours(I used even parts of brown rice flour, potato starch, and tapioca starch)
3/4 tsp xanthan gum                     Choc filling:  1/3 cp semi sweet chips
3/4 cps sugar                                                   1/4 cp evap milk
1/4 tsp salt                                                       2 Tbsp powdered sugar
1 tsp baking powder                                        2-3 drops mint oil
4 Tbsp butter                                                   1 Tbsp butter
2Tbsp oil                                                         -melt together in double boiler and whisk til smooth
vanilla to taste
1 egg
2-3 tsp water
In food processor, cut flour and dry stuff with butter and oil and sugar.  Add eggs and things and pulse til dough forms.  In 2 batches, roll dough into a long rectangle about 3 inches by 12-15 inches.  Using a pizza cutter, cut into 1.5 inch strips, by 3 inches.  Place on cookie sheet.  Drop carefully a rounded spoonful of filling in the middle of each cookie strip.  Cover with another strip and press edges gently.  Bake at 375* for 12 minutes or until on with milk...ahhhhh.....should make about 15-20/ 3 inch cookies

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