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I originally made these with ground almonds instead of hazelnuts.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