3/4 cup margarine
1 cup icing sugar
6 tbs cocoa powder
1 egg yolk
1 tbsp milk
1½ cups GF all purpose flour mix
¼ tsp salt
¼ tsp baking powder
Icing sugar, for garnish
1 egg white
1 cup of icing sugar, sifted
lemon juice for a fresh taste
Preheat oven to 325° F.
Beat the margarine until light and fluffy.
Sift together the icing sugar and the cocoa powder over the margarine and beat in.
Stir in the vanilla, egg yolk and milk.
Add the flour, salt and baking powder to the cocoa mixture and blend.
Shape the dough into a flat circle, wrap and chill for 20 minutes to harden it.
On a surface lightly dusted with icing sugar, roll out the dough to 1/8-inch thick.
Cut it into 1” X 3” rectangles.
Bake 12 to 15 minutes or until the cookies can be lifted easily away from the parchment.
Allow to cool.
For the filling
Beat together egg white and icing sugar.
Add lemon juice, a few tablespoonfuls at a time, until a soft dough forms.
Gently spread between layers of cookie.