Gluten Free Cornmeal Cookies with Creme Filling

Gluten Free Cornmeal Cookies with Creme Filling 

Ingredients:

1/3 C. Cornmeal 

1 C. Water 

1/4 tsp. Salt 

1 Egg 

1/2 C. Butter 

1 C. Granulated sugar 

4 C. Gluten free flour blend*

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

Creme Fillings:

1/2 C. Pumpkin seed butter 

1 C. Icing sugar 

1/2 C. Milk 

1/2 tsp. Vanilla 

1/2 C. Dark chocolate, grated 

1/2 C. Granulated sugar 

1/4 C. Light cream 

2 Tbsp. Cornstarch 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

3.  In a small saucepan heat water to boiling and sprinkle salt and cornmeal stirring until nicely thickened. Set aside to cool.  

4.  Mix cooled cornmeal, butter, sugar and egg together in a large mixing bowl blending ingredients all together until nice and creamy smooth

5.  Slowly add flour to creamy mixture and make a stiff dough that can be rolled out. 

6.  Refrigerate dough for a half hour to firm up before rolling on a lightly floured surface 

7.  Cut out rounds of dough with a cookie cutter or lid  and place on baking sheet 2 inches apart 

8.  Bake in oven for 10 minutes or until lightly browned 

9.  Remove from oven and place on a wire rack to cool completely before icing them 

10. When cookies have cooled take a small amount of icing on a teaspoon and swirl around on the bottom half of a cookie and then press together with another half that fits together well.

11.  Place completed sandwich cookies in refrigerator to cool and firm the icing to set properly  

Pumpkin  Filling:

In a small bowl combine pumpkin seed butter, icing sugar and vanilla. Stir ingredients together and make a smooth paste.  Add milk to develop a smooth consistency for spreadable icing on cookies 

Chocolate Filling: 

In a saucepan over medium heat melt grated chocolate and sugar together. Add cornstarch to chocolate mixture and continue to stir until mixture thickens to spreading consistency. Add light cream and refrigerate for a few minutes to allow icing to become firm enough to spread on cookies.  

* Note:  A mixture of rice, potato, and other assorted wheat free grain flours will yield the best results for these cookies.  If xanthan gum is not included in flour allow 1/4 tsp. for cookies 

Servings:  50 single wafers  = 25 sandwich cookies