Recipe: Candy Cane Sandwich Cookies

Ingredients

Preheat the oven to 300°F and line 2 baking trays with parchment paper.
In a medium bowl, cream the softened butter until light and fluffy, then add vanilla, icing sugar, gluten-free flour, and cocoa powder, mixing until the dough holds together.
Combine the remaining butter and oil in a large bowl with a hand mixer for 2 minutes until thoroughly mixed.
Split the dough into 2 logs, wrap in plastic, and refrigerate for 20-30 minutes.
Remove the logs from the fridge and shape them into squares or rectangles.
Cut the dough into ¼ inch thick cookies and place them on the baking sheets.
Bake for 25 minutes until set, then allow to cool for 5 minutes before transferring to a wire rack.
Prepare the peppermint icing by whipping softened butter until fluffy, then mix in icing sugar, milk, vanilla, and peppermint extract.
Pipe icing onto half of the cooled cookies and top with the other half.
Crush candy canes and press them onto the sides of the iced cookies.
Melt dark chocolate and drizzle over the cookies or dip the sides in chocolate, adding extra crushed candy canes if desired.

Servings

14 - 16

Calories

261

Total fat

13.5g

Total carbohydrates

41.6g

Total protein

1.8g

Sodium

3.9mg

Cholesterol

30.5mg