Like a good mom, I just had to make them for her! I adapted the recipe on Food Networks website. I will say that they are really delicious but I am exhausted. They are worth the effort, I promise!
1 stick Earth Balance Margarine, softened
1 stick Earth Balance Shortening, softened
3 cups powdered sugar, Trader Joe's brand is corn free, sifted or given a good once over with a fork
1/4 teaspoon maple syrup
Beat the margarine and shortening until light and fluffy. Switch to your whisk attachment. Add the powdered sugar and whip tip smooth. Add the maple syrup and whip until blended.
Scrape into a bowl with airtight lid and set aside.
1-1/3 cups cocoa powder
1-1/4 cup GF baking mix
Dash of salt
2 sticks Earth Balance Margarine
2 cups sugar
2 tablespoons potato or tapioca starch
Preheat oven to 325.
In a medium bowl, combine the baking mix, cocoa, and salt with a fork to get lumps out of cocoa powder. Set aside.
In mixer, cream together the margarine and sugar. Add the potato starch and combine. Add the dry ingredients and blend just until moist. This is a thick, dense, dough.
With a spatula, divide dough in half. Shape each half into a ball and place each on its own piece of parchment paper. Place another piece of parchment on top of each. Roll into a rectangle about 1/4" thick. Place in the fridge for at least an hour.
Cut into 2" circles with a cookie cutter (or a lid to a jar of vitamins like I did). Please 2" apart on cookie sheet. Refrigerate for 20 minutes before baking.
Repeat this process until both rectangles are cut into circles and baked. You may re-roll the scraps once. I also baked the scraps after the second rolling! Still delicious no matter the shape!
Bake for about 15 minutes or until edges are crispy and set. Cool completely on wire racks.
Assemble the sandwich cookies with the frosting and enjoy! I got 24 circles from each half of the dough. That makes 2 dozen full sandwich cookies.