Gluten-Free Pistachio Butter Cookies with Chocolate

Hi Bakers, I'm really picky about my bakes, and I didn't love these. I originally had a jam layer, but it wasn't what I wanted. Then, I tried milk chocolate instead and was hooked. Pistachio Butter Cookies with chocolate are a rich, buttery treat with a hint of pistachio and a generous layer of chocolate in the middle. The dough comes together quickly, and you can mix everything in the food processor. If you love butter cookies, try this gluten-free version that is every bit as good as the ones with wheat. Enjoy! ~Carolyn

Gluten-Free Pistachio Butter Cookies with Chocolate
Adapted from America’s Test Kitchen’s recipe for Raspberry Almond Sandwich Cookies

Dry Ingredients
2 cups plus 2 tablespoons Cup4Cup Multipurpose Gluten-Free Flour(Original Blend)
1 1/4 cups finely ground pistachio flour
1 teaspoon sweet rice flour
1/2 teaspoon whey protein isolate

1/4 teaspoon salt
Pinch of xanthan gum

1/2 cup granulated sugar

Wet Ingredients

16 tablespoons of cold butter, cut into tablespoons

1 teaspoon vanilla extract

1 cup milk chocolate chips, melted

Preheat the oven to 350F. Line a cookie sheet with parchment paper.
In the food processor, pulse flour, pistachio flour, sweet rice flour, protein powder, xanthan gum, and salt until combined. Add butter and vanilla extract. Pulse until a dough forms. Gather it into a ball and roll it into a 1/4” thick circle on a floured surface. Chill for 30 minutes, then cut into 2” circles or shapes. Space a few inches apart on the cookie tray. If desired, cut out a small shape in the middle of the top halves of the cookies to show a cutout of the chocolate layer. Bake for about 9 minutes or until lightly browned. Cool for 5 minutes and then move to a rack. When cool, spread the flat side of the cookie with melted chocolate 1/8 inch from the edge of the cookie. Sandwich with the bottom of another cookie. Cool completely and store in an airtight container for a few days or a week in the fridge. Enjoy!