Gluten-Free Pinwheel Cookies

Submitted by katii

"These soft little icebox cookies are SO cute, with a scrumptious sugar cookie and chocolate flavour."

 

• Ready In: 24hrs 5mins
• Ingredients: 12
• Yields: 48 cookies
• Serves: 48

ingredients

• 118.29 ml butter, softened
• 118.29 ml sugar
• 1 egg
• 4.92 ml vanilla
• 44.37 ml milk
• 236.59 ml sweet rice flour
• 118.29 ml potato starch
• 59.14 ml light stoneground buckwheat flour
• 2.46 ml gluten free baking powder
• 0.61 ml salt
• 29.58 ml cocoa
• 14.79 ml butter, melted

directions

1. Cream first amount of butter and sugar together.
2. Beat in egg, vanilla, and milk.
3. Sift flour, baking powder and salt together.
4. Add to butter mixture and mix into a ball.
5. Divide dough into 2 equal portions.
6. To one portion, add cocoa and remaining butter; mix well.
7. Roll out each portion between sheets of waxed paper to 1/8" thick.
8. Make them the same size in a rectangular shape.
9. Remov top papers and invert white layer over chocolate.
10. Remove top paper and roll, removing top paper as you roll.
11. Wrap and chill overnight.
12. To bake, slice thinly and place on an ungreased cookie sheet and bake in a preheated 375* oven for about 5 minutes.
13. Enjoy!