Makes about 2 dozen cookies. Difficulty
For cookies: 1 cup gf flour 1/4 teaspoon gf baking soda 1/8 teaspoon salt 4 Tablespoons unsalted butter, at room temperature 2/3 cup sugar 1 teaspoon gf vanilla 1 large egg white
For icing: 1 cup powdered sugar 3 teaspoons unsweetened cocoa 1 Tablespoon 1% milk 1 ounce bittersweet chocolate
To prepare cookies: Lightly spoon gf flour into a dry measuring cup, level with a knife.
In a bowl combine gf flour, baking soda, and salt, stirring well with a whisk; set aside.
Using a mixer, beat butter at medium speed until light and fluffy. Gradually add sugar; beating until well-blended. Add gf vanilla and egg white; beat well. Add flour mixture; stir until well blended.
Turn dough out onto parchment paper; shape into a 6" log. Wrap log in parchment paper; freeze for at least 3 hours, or until very firm.
Preheat oven to 350 degrees F.
Cut log into twenty-four (1/4") slices. Trim each piece into heart shapes.
Place cookies 1" apart on a lightly buttered baking sheet. Bake at 350 degrees F. for 8-10 minutes.
Remove cookies from pan and cool on a rack.
To prepare icing: In a bowl combine powdered sugar and cocoa powder; stir well. Add milk; stir well. (Note: If icing seems too thin, add more powdered sugar - if too stiff add more milk) Spread over cookies to within 1/4" of edges.
Place bittersweet chocolate in a heavy-duty zip-lock bag; seal. Microwave on high for about 1 minute or until chocolate is soft. Knead bag until smooth.
Snip a tiny hole in the corner of the bag; drizzle chocolate over frosted cookies so that they resemble truffles.
We used The Gluten-Free Pantry’s Country French Bread Flour Mix for the gf glour in this recipe.