Be My Valentine Chocolate Filled Cookies
Won’t you, won’t you, won’t you be mine? I love these gluten free cookies because you can pack them in your children’s lunch box so they have a homemade Valentine they can nibble on at school, knowing all the while that their mommy or daddy made it for them. They are also adorable to package up in cello bags and tie with a little red baker’s twine as a sweet gift, but the main reason I love these darling little hearts? Like all good relationships, they melt in your mouth and not in your hand.
Be Mine Ganache Cookies
For the Crust:
2 sticks cold unsalted cultured butter, diced
3/4 cup tapioca flour
1/2 cup glutinous rice flour
1/2 cup potato starch
1/2 cup cornstarch
1/4 cup sorghum flour
1 1/2 teaspoons guar gum
1/4 teaspoon kosher salt
1/3 cup confectioner’s sugar
1 whole egg
1 egg yolk
few drops red food coloring
Combine all the dry ingredients in the bowl of your stand mixer fitted with the paddle attachment and mix to evenly amalgamate.
Add the diced butter and mix on low until the mixture looks like damp sand. Add the egg, egg yolk and red food coloring and mix until the dough folds in on itself. Dust your counter with additional glutinous rice flour and knead until smooth. Shape into a disk, wrap in cellophane and refrigerate for at least two hours.
Preheat oven to 400F.
Romove from the fridge and allow the dough rest on the counter for 15 minutes. Dust a counter with glutinous rice flour. Knead the dough to smooth.
Roll the dough out to a 1/2 cm thickness. Cut out with a heart shaped cookie cutter. Stagger cookies on a jellyroll sheet lined with a silpat or pachment paper. Brush the tops of the hearts with an one egg white whisked with a pinch of kosher salt. Sprinkle with sanding sugar and bake for 11-13 minutes.
Allow the cookies to set on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
1 recipe chocolate icing
Place the icing in a very cool part of your kitchen to firm up or at least 2 hours. Do not refrigerate as it will get too firm to pipe.
Fit your piping bag with a 1/2 inch star tip. Flip over one of the hearts and fill with the icing. Cover with another heart to complete the affair.
Reserve the extra icing for another purpose.
Makes 12 filled cookies.
