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1
Cream together butter and coconut sugar in a large bowl.
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2
Mix in the egg and vanilla.
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3
In a separate bowl, whisk together the remaining ingredients except the chocolate.
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4
Add the dry ingredients into the wet and mix until just incorporated.
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5
Divide the dough into two equals portions, wrap each in plastic wrap and refrigerate for 1 hour.
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6
Preheat the oven to 350 F. Remove a dough portion from fridge and unwrap it.
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7
On a lightly floured surface roll out the dough ball to be about 1/8 inch thick.
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8
Use a cookie cutter with a cut-out center to cut the cookies (these will be the tops of your cookie sandwiches).
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9
Quickly re-roll the dough scraps to cut out the bottom half of your cookies (use the same size cookie cutter but for this one dont use one with a cut-out center).
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10
Make sure to cut out even numbers of tops and bottoms.
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11
When done with the first section of dough, repeat with the second section.
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12
Place cookies on parchment lined baking trays and bake for 10-12 minutes.
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13
Remove pans from oven and set on a rack.
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14
Allow cookies to cool for 5 minutes before removing them from the trays.
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15
While cookies cool, melt chocolate in the top of a double boiler or in the microwave for 30 second heat increments at a time.
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16
Spoon about 1-2 teaspoons of melted chocolate over each cooked bottom cookie and cover with top cutout cookie.
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17
Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
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18
Makes about 18-22 cookie sandwiches, depending on cookie cutter size.
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19
Note: If you do not have cookie cutters with any kind of cutout center, you could use an extra small cookie cutter to cut out the centers of a larger cookie cutter.
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20
These cookies would also be delicious just dipped in chocolate, instead of in sandwich form!
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21
Slightly adapted from Wilton Linzer recipe.
