PBJ & Chocolate Sandwich Cookies

Are you ready for some football?  I am.  After this past week with the flu, I have a little extra room to indulge in Super Bowl snacks.  Nothing quite like staying in bed to drop 5 lbs just in time for munchies overload.  The Super Bowl is that special game where you don't want to miss any of the game, or any of the commercials either, so that means easy finger food.  Instead of another football cake, which would involve cutting, I made football shaped PBJ & Chocolate Sandwich Cookies.

I started by mixing up my basic peanut butter cookie recipe.  This same dough can be used to make the traditional fork hashmark peanut butter cookie.  These amounts are for a double batch.  Whisk together 1 1/4 cups potato starch, 1 cup garbanzo & fava bean flour, 2/3 cup tapioca flour, 1/2 cup sorghum flour, 1 1/2 tsps baking soda, 1/2 tsp xanthan gum, and 1/2 tsp salt.

In your stand mixer beat together 1 1/2 cups peanut butter, 1 cup shortening, 2 eggs, 1/4 cup + 2 tbsps milk, and 2 tbsps vanilla extract.

Beat in the dry ingredients.

Line 2 - 11"x17" jelly roll pans with non-stick foil.

Spread half the mixture on each lined pan.

Bake at 325 for 18-20 minutes.  Moving quickly while the pans are just out of the oven, cut your football shapes.

Cut them as close as you can to not waste too much(not that any of it was really wasted, I nibbled on the scraps while waiting for the cookies to cool.)

Let the cookies cool completely.  Flip them over to the flat side and cover half the cookies with some Brownie Dip.  I use Alison's recipe, but omit the flour.  I spread strawberry preserves on the other half of the cookies.

Sandwich the cookies together and Yum!  I added some icing laces for the finishing touch, but even without the piping they still look like footballs.

Thanks for popping in and baking with me.  I'm linking up to Gluten-Free Homemaker's Gluten-Free Wednesdays and Something Swanky's Sweet Treats Thursdays.