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Gluten Free Milano Sandwich Cookies

What to have with your cup of coffee or tea? Here is a cookie that is sure to please! When these are in the house everyone can eat them, but they don't last long!

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I originally made these with ground almonds instead of hazelnuts.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.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Ozzy April 27, 2012 at 12:37 AM
Thanks for a celiac friendly recipe :-)
Kate Bradley April 27, 2012 at 03:10 PM
We are always cooking GF in my kitchen. I will continue to share:) Thanks for the great feedback! Chef Kate

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