GLUTEN FREE "NUTTER BUTTERS" DIPPED IN CHOCOLATE

Steps:

• Reduce mixer speed to medium-low and add dry ingredients. Mix until dough forms. Divide dough in half. Pat each half into disk and wrap in plastic wrap. Chill dough for 20 minutes. Sprinkle white rice flour lightly over countertop. Using rolling pin, roll out one dough round until approximately 1/4-inch thick. Cut dough with 3-inch round cookie-cutter. Transfer cookies to prepared baking sheet. (I use a cookie spatula dusted with rice flour to transfer the dough to the pan.) Bake for 12-15 minutes or until cookies are lightly brown. Transfer cookies to a wire rack to cool. Repeat with remaining dough. While cookies cool, prepare the filling: In small bowl, cream together peanut butter and confectioners' sugar until smooth. Add water. Filling should be smooth. If filling is too thick to spread, add additional teaspoon of water. Sandwich cooled cookies together with a thin layer of filling. Place cookies on a baking sheet lined with parchment paper. Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth. Remove bowl from the heat. Dip cookies, one at a time, in melted chocolate. (If chocolate begins to harden before you've finished dipping the cookies, return the bowl to the double boiler.) Place dipped cookies back on the parchment-lined baking sheet. If desired, drizzle some of the melted chocolate over the top of each cookie. Once all the cookies have been dipped, chill for 20 minutes. Store cookies in airtight container at room temperature for up to 1 week.