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1
To make the cookies, in the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and sugar, mixing on medium speed.
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2
Beat until light and fluffy, about 2 minutes.
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3
Add the vanilla, applesauce, and egg replacer.
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4
Mix for about 30 seconds.
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5
Whisk together the flour mix, xanthan gum, cocoa powder, baking powder, baking soda, and salt.
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6
Add the dry ingredients to the wet and mix until smooth, about 20 seconds.
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7
Lay out two sheets of plastic wrap, each about 15 inches long.
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8
Divide the dough in half.
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9
Place half of the dough on each sheet of plastic wrap.
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10
Fold the plastic wrap over the dough, and shape it into a log 6 inches long and 2 inches in diameter.
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11
Flatten the ends of the log, and wrap the plastic wrap at each end, folding it over tightly.
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12
Put the log in the fridge to chill.
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13
Repeat with the other half of dough.
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14
Let chill for at least 2 hours.
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15
If the dough still needs firming, put the logs in the freezer for about 15 minutes.
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16
It needs to be firm to slice easily.
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17
Preheat the oven to 325F.
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18
Line two baking sheets with parchment paper.
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19
Remove one log from the fridge.
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20
Roll it on the counter to reshape, if necessary.
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21
Unwrap, and using thin sharp knife, cut into 24 1/4-inch slices.
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22
I do this by cutting the log in half, then into quarters, then cutting each quarter into 6 slices.
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23
Place the cookies about 1 inch apart (you can fit 24 on one sheet).
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24
Bake in the center of the oven for 9 minutes, until just set around the edges.
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25
Remove from the oven, and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
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26
Repeat with the other log of dough.
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27
To make the cream filling, combine all the filling ingredients in the bowl of a stand mixer fitted with the paddle attachment, mixing on medium speed.
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28
Beat until smooth and creamy.
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29
If it is not creamy enough to spread easily, add a little more hot water, 1/2 teaspoon at a time, until it reaches a very smooth consistency.
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30
Spread the filling on one side of a cookie and cover with another cookie.
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31
Store in an airtight container.
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32
Chocolate Mint Sandwich Cookies: Add a dash of peppermint extract to the cream filling, a little at a time, to taste.
