1/4 cup heavy cream
2/3 cup icing sugar
9 ounces white chocolate
2 cups unsalted butter
3 cups sugar
4 cups gluten-free high quality cocoa
2 tablespoons gluten-free vanilla extract
5 teaspoons gluten-free baking powder
4 teaspoons gluten-free ground cinnamon
1/2 teaspoon salt
1/2 cup icing sugar
For the ganache: Heat the cream in a saucepan, but do not bring to a boil. Add the icing sugar and stir until smooth. Remove from the heat and add the white chocolate, stirring until the chocolate is well blended and melted. Refrigerate overnight before using. For the cookie dough: Preheat the oven to 375 degrees F. Cream together the sugar and butter with an electric mixer on low speed. Mix in the cocoa, vanilla, baking powder, cinnamon, salt and eggs.
Roll the dough out in 1-inch balls, then coat in the icing sugar. Bake, in batches, for 13 minutes. If the dough is very soft and the cookies are flattening out too much while baking, refrigerate the remaining unbaked dough until firm before baking.
Let the cookies cool completely, then scoop approximately 1 tablespoon of chocolate ganache onto half the cookies. Form sandwiches and enjoy.
If the cocoa you have is lumpy, sift it prior to using.
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