Gluten Free Milano Cookies

Ingredients:

For the Ganache Filling
• 9 oz. gluten-free semi-sweet chocolate morsels (or dairy-free substitute)
• 1 cup evaporated milk or heavy whipping cream
For the Dairy-Free Substitute Filling
• 1 recipe of Raw Dairy-Free Ganache
For the Cookies:
• 1/3 cup unsalted butter or buttery spread, softened
• 1/3 cup powdered sugar (Trader Joe's Organic brand is corn-free.)
• 1 Tablespoon vanilla extract
• 1 Tablespoon lemon extract (or substitute with almond extract, if desired)
• 1 large egg
• 1/2 cup sorghum flour
• 1/2 cup + 2 Tablespoons potato starch
• 1/3 cup tapioca flour/starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon baking soda

Instructions:

1. In a small sauce pan scald evaporated milk (almost to a boil); add chocolate morsels and stir until thick, as in fudge.
2. Remove from heat and allow to cool at room temperature.
3. Note: Normally for frosting you'd want to do the steps above in a glass bowl over boiling water in a pan, but you don't need a thin frosting here, therefore, straight in the pan it goes!
4. Line a cookie sheet with parchment paper and set aside.
5. In a medium size bowl, whisk together flour, starches, xanthan gum and salt; set aside.
6. Cream butter and powdered sugar.
7. Add again and mix well.
8. Add vanilla and mix again.
9. Add flour mixture and mix well.
10. Refrigerate for about 30-45 minutes.
11. Preheat oven to 350°F.
12. Coat a smooth flat surface with potato starch, make it almost invisible. Do the same with the rolling pin.
13. Roll the dough out to little less than 1/8".
14. Cut your desired shapes with a cookie or biscuit cutter.
15. Place raw cookies on the lined baking sheet. They do not spread, therefore, wide spacing is unnecessary.
16. Place baking sheet in center rack of oven and bake for 11-13 minutes.
17. Place on a cooling rack until completely cooled.
18. Spread the fudge filling onto the flat side of a cookie and top with the other cookie, flat sides together.

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