I often talk about making what's-in-the-frig soup. But standing in front of an open frig or pantry door can sometimes inspire dessert, too. That's how these Creamcheese Sandwich Cookies w/ Ganache filling were born.
I had some strawberry flavored cream cheese and mascarpone left over from making King's Cake for Mardi Gras the other day.
I also had some Bob's Red Mill all purpose gf flour in the pantry which I wanted to try. If you've checked out my baking recipes, you'll notice that I tend to make my own flour mixes. That's because when we went gluten-free the choices were fairly limited and finding our way meant a lot of experimentation with various gf flours. By the time the big companies came out with gf AP flours, I had already established my own ratio of flour mixes for breads, cookies, cakes, etc. I couldn't imagine that any one mix could do it all. But my SIL had a friend who had recently gone back on gluten, and I inherited all of her gf supplies, including the AP flour.
I started by creaming together a cup of cream cheese with 1 cup of butter, both at room temperature. I added in 1/2 cup sugar, 1 egg, 1/2 cup of strawberry flavored agave nectar, and 1 tsp vanilla extract.
In a separate bowl, I whisked together 2 cups of the AP flour, 1 tsp baking powder, 1/2 tsp baking soday, 1/4 tsp salt. Combine the dry ingredients with the wet in the mixer.
I dropped the dough by the tsp on a parchment lined cookie sheet and baked for 10 minutes or until the edges of the cookies are just golden.
I happened to have some ganache sitting in the frig leftover from a truffle making session, too.
These little cookies were begging to be sandwiched.
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.