Vanilla-Chai Sandwich Cookies

These generously spiced Vanilla-Chai Sandwich Cookies have a nice crisp texture. That type of texture works perfectly for sandwich cookies. If you prefer a more tender, melt-away texture for these allergy-friendly treats, see the “recipe variation” that I include in the instructions.

Now if gluten is not a concern in your household, then simply use an equivalent amount of all-purpose flour in place of the rice flour.

I suggest getting a double dose of sweet and spice by dunking your Vanilla-Chai Sandwich Cookies in a delicious warm glass of Chai-Spiced Warm Mylk. You’ll love it!

Makes: 28 cookies or 14 sandwich cookies
Free of: gluten and all top allergens

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Ingredients for Cookies

Chai Shortbread

1 /2 cup shortening (such as Spectrum palm shortening), room temperature
1/4 cup dairy-free margarine, room temperature
1 tsp vanilla extract
1 cup brown or white rice flour, superfine if possible (see Tips)
2/3 cup powdered sugar
1/2 cup cornstarch
1 batch spice mix

Spice Mix

Prepare a second batch of the following mix if also making the Chai-Spiced Warm Mylk.

1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1 /4 tsp ground cloves

Cookie Icing

1 cup powdered sugar
2 tbsp shortening (such as Spectrum palm shortening)
1 tbsp plain dairy-free milk alternative
1 /2 tsp vanilla extract
Pinch salt

Instructions for Vanilla-Chai Cookies

Preheat oven to 300 degrees F.
For spice mix, in a small bowl, whisk all ingredients together. Store the spice mix in an airtight container if not using immediately.
Place the shortening, margarine and vanilla in a mixing bowl and blend until creamy.
Sift in the rice flour, sugar, cornstarch, and spice mix, and mix until smooth and thick. If crumbly, use a wooden spoon or your hands to bring it together.
Shape the dough into 1-inch balls. If it is too sticky to handle, place the dough in the refrigerator for 30 minutes to firm up.
Place the balls on a baking sheet lined with a silicone baking mat or parchment paper, and flatten them to 1/4-inch thickness.
Bake the cookies for 25 minutes. Let them cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
To make icing, sift the powdered sugar into a mixing bowl.
Add the shortening, milk alternative, vanilla and salt and, with your mixer on low, blend until the powdered sugar is incorporated.
Turn the mixer up to medium; whip for 2 minutes, or until the icing is stiff but creamy.
To make sandwich cookies, spread icing generously on the flat side of half of the cookies. Top with the remaining cookies (flat-side down), and gently press together.

Recipe Variation

Melt-away Cookies: Omit the margarine, increase the shortening to 3/4 cup, and add 1/8 teaspoon of salt with the shortening. These are more fragile, but light and delightful.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com