Gluten Free Milano cookies                                         Yield: 24 sandwich cookies

1 ½ cups butter, cubed and cold

¾ cup sugar

1 cup hazelnut flour

2 ½ cups brown rice flour

1.)    In a mixing bowl, combine the sugar and flours.  Add in the cold butter. I used a mixer and the paddle attachment.  Process until you get a dough.  It will all come together to look like short bread.

2.)    Roll the dough into 1 inch balls.  The, press each ball down until you get a circle of dough that is about ¼ inch thick.  I use the bottom of a pint glass to press the dough.  That way my cookies are the same size, so they bake uniformly.  Use a square of waxed paper between the dough and the glass.

3.)    Bake the cookies in a preheated oven at 350* for 10 minutes, or until the edges are slightly golden.  Remove from the oven and let cool a few minutes.  Loosen the slightly cooled cookie and let finish cooling.

4.)    Fill one half of your sandwich with Nutella, chocolate or any preserve. I like to add powdered sugar on top of the preserved ones. Keep at room temperature in an air tight container.

I originally made these with ground almonds instead of hazelnuts. You can also make them using regular all purpose flour if you are not gluten free.  I have been known to show up at parties with smaller versions of these cookies, say two bites big. Just roll the balls smaller and bake for a shorter amount of time.