Chocolate Candy Cane Sandwich Cookies

In a medium-sized bowl, use a stand or hand mixer to cream butter until light + fluffy. Add the vanilla, icing sugar, gluten-free flour, and cocoa powder. Beat until the dough holds together, about 3 minutes. 

In a large bowl, combine butter and oil, with a hand mixer for 2 minutes until thoroughly combined. Split the dough into 2 and roll into 2 logs, approximately 2 inches in width.

Wrap in plastic wrap and refrigerate for 20 – 30 minutes.

Remove the cookie dough logs from the fridge and gently press all sides into the counter to create a square or rectangle shape. 

Unwrap from plastic, and using a sharp knife, cut cookies ¼ inch thick and place onto baking sheets about 1 – 2 inches apart.

Bake for 25 minutes, until set.

Allow cooking for 5 minutes before moving them to a wire rack.

While the cookies cook prepare your peppermint icing. Whip your softened butter on high speed until light and fluffy, about 2 minutes. Add the icing sugar, milk, vanilla, and peppermint extract and beat on medium-high speed until fully incorporated, light, and fluffy. Adjust the flavor to your preference. To assemble, prepare a piping bag with a medium-sized star tip. On top of half of the cooled cookies, pipe icing on the entire top. Start by going around the edges and make your way in when piping.  Place the second half of the cookies on top of the iced cookies.

Next, crush your candy canes into small pieces. Add into a small bowl. One-by-one press each side of a cookie into the crushed candy cane pieces- or pick up the candy cane pieces by hand and press them into the peppermint icing. Repeat the steps until completed all of the cookies. Afterward, add the dark chocolate to a small bowl and slowly melt it in the microwave.

Using a small spoon, drizzle diagonal lines of chocolate completely over the top of your cookies OR dip the sides in the chocolate. Sprinkle any extra crushed candy cane pieces on top if you desire.