This is another great cookie adapted from Crumb Boss. It’s a simple gluten-free variant of the spritz butter cookie. We turned it into a cookie that is almost like a gluten-free Stella D’oro Fudge Cookie.
I was a big Stella D’oro fan. It wasn’t like they were glamorous cookies, but they were kind of fun. I loved the fudge filled cookies best and the tiny mixed cookies with icing and sprinkles came in a close second. They are hard to find these days, but that’s probably a good thing because they aren’t gluten-free. That is, until now.
These are really easy to make. And the recipe makes enough for a small city. The dough freezes quite well – form it into a log and wrap it well.
To make the cookies, you will need a package of good chocolate wafers or disks – I like Guittard. Bittersweet or semi-sweet are both tasty. But any good chocolate wafer will work. Once you pipe the dough into a small kiss using a very large star tip place a chocolate disk in the center and press it down firmly toward the bottom. But be gentle – you still want cookie dough under it. And there it is. Just bake and cool. The chocolate stays fudgy even after the cookie is cold.
The best part is that the recipe makes plenty – enough for the entire neighborhood. You can eat plenty and still have lots leftover. My kind of cookie.
Thanks, Crumb Boss.
|Gluten Free Stella Doroble Fudge Cookies||
- 276 grams unsalted butter (2⅓ sticks)
- 280 grams Spectrum solid shortening (1½ cups)
- 150 grams powdered sugar (about 1½ cups)
- 150 grams superfine granulated sugar (1½ cups)
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
- ½ teaspoon almond extract
- 1 whole extra-large egg
- 2 extra-large egg whites
- 1 teaspoon kosher salt
- 650 grams GF AP flour (326 superfine brown rice flour plus 162 grams each superfine white rice flour and tapioca flour/starch) (5 cups)
- Large chocolate disks for the center of cookies
- In a large mixing bowl mix together butter and shortening until blended. Add both sugars and mix until fluffy. If you don’t have superfine sugar or baker’s sugar (not powdered) you can make some by whizzing up regular granulated sugar in a food processor. You just want the sugar to be very fine. Add extracts and eggs and mix until blended thoroughly. Add salt and mix. Add flour and mix just until blended. Using a silicone spatula, fold in any dry ingredients and scrape down sides of bowl.
- Move to a plastic wrap or an airtight covered bowl and refrigerate dough overnight and two days is even better. Bring to room temperature before using.
- Preheat oven to 325.
- Using a very large star tip, pipe out small cookie kisses on an ungreased cookie sheet about ½ inch apart. Place the tip straight down and pipe until the cookie dough look like a small kiss. Press a chocolate disk into the center so that it is deeper than the edges of the dough. Bake about 8-10 minutes or just until starting to turn color. Cool on the baking sheet and then using a small offset spatula, remove to a rack. Be careful – while they are warm they are quite fragile. Cool thoroughly. Store in a tin for best results (the cookie may get slightly soggy in plastic). You can refresh the cookies by placing them on a baking sheet in a low oven for a few minutes.