Chocolate Covered Peanut Butter Cream Cookies: Gluten-free

Cookies
1/3 cup Earth Balance natural shortening
¾ cup sugar
2¼ cups white rice flour
1½ teaspoon xanthan gum
¼ teaspoon baking soda
1 teaspoon baking powder
¼ cup applesauce
2 teaspoons flax meal in ¼ cup water
1 teaspoon vanilla extract

Peanut Butter Cream
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar

Chocolate Coating
12 oz. semi-sweet nondairy chocolate chips
2 tablespoons Earth Balance natural shortening Earth Balance natural shortening

Mix flour, baking powder, baking soda and xanthan gum. Set aside. In a small bowl beat together flax seed and water. Add in applesauce and mix well. In a large bowl cream together shortening and sugar. Beat until light and fluffy. Add in flax/applesauce mixture and beat until smooth. Add in vanilla. With mixer on low, slowly add in flour mixture. Mix until completely incorporated and dough is uniform. Shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in plastic wrap or wax paper and freeze for at least 25 minutes.

Preheat oven to 350oF. Cut dough into 1/8 inch think slices and place on cookie sheet, about a half inch apart. Bake for 8 minutes. Remove to a wire rack and cool.

Mix together peanut butter and powdered sugar to make a stiff dough. With hands, roll dough into small circles and press onto cookies.

Melt chocolate in a double boiler. Coat cookies completely in chocolate and lift them out with a fork. Place on a cookie sheet lined with parchment paper. Cool in refrigerate or freezer to set.