So really, this is a cookie recipe, but I've found that the best way to eat these cookies is with a little bit of ice cream sandwiched between them. The recipe comes from my sister and is a modified recipe from Alton Brown's Food Network show.
8 ounces unsalted butter or butter flavored shortening
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk (I omit the milk)
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/2 cup toffee pieces
1/2 cup toasted almond slivers
Preheat the oven to 350 degrees F.
Cream butter. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixtures until thoroughly combined. Add the chocolate, toffee and nuts, and stir to combine.
Brown says to chill the dough in the refrigerator until firm, approximately 1 hour. I wasn't patient enough, and just tried to put it in the fridge between batches. The ones that had been chilled held better, so it does seem worth it, but 20 minutes if probably sufficient. I baked it the way I always like my cookies, small for 8 minutes, though 9 was a little better done.
To make the ice cream sandwiches, after the cookies have cooled a bit, take a large (soup size) spoon and run it shallowly across the top of vanilla bean ice cream, then place the ice cream on top of one cookie, and top with another of equal size. Voila! Great gluten-free ice cream sandwiches!
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