Homemade Fudge Rounds:

It's finally here.

The week of Christmas!!!!!!!!!

Christmas is my absolute, #1 favorite holiday! Ever! 

I love everything about it, including the weeks leading up to Christmas day, Christmas music, Christmas decorations, Christmas movies, even the atmosphere! 

And, of course, the Christmas cookies!

Everyone has their favorites, but I think I will add a new one to our Christmas Cookie list.

These homemade Fudge Rounds may very well be my family's new favorite cookie!

Surprisingly, they are relatively fast and easy to make. It has been SOOO long since I've had a real, Little Debbie Fudge Round, and I honestly don't remember what they taste like. So I don't know whether these are actually comparable to the "real thing," or not, but they're still good!!

I hope you give them a try, and Merry Christmas!!!! 

Cookie:

2 cups gluten-free flour

2 teaspoons xanthan gum

2 teaspoons cornstarch

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 & 1/2 sticks (20 tablespoons) butter, room temperature

1 & 1/2 cups sugar

2 eggs

2 tablespoons corn syrup

2 teaspoons vanilla

Filling:

2 sticks butter, room temperature

1 teaspoon vanilla

1/4 cup cocoa powder

3 cups powder sugar

1/4 cup warm water

Drizzle:

1 cup chocolate chips

1 teaspoon butter, vegetable oil or coconut oil

For the Cookies:

In a medium bowl, whisk together the flour, xanthan gum, cornstarch, cocoa, baking soda, and salt.

Beat together butter and sugar on medium speed until light and fluffy. Add eggs, corn syrup and vanilla, and mix until smooth. Add dry ingredients, and beat until combined. Dough may be very sticky. Drop on cookie sheets (I use a 1-inch cookie scoop) and bake at 350 degrees for 7 minutes. Remove from the oven, and let stand for 5 minutes. Transfer the cookies to a wire rack to cool completely.

For the Filling:

Place butter in the bowl of a stand mixer, and beat on medium speed until smooth. Add vanilla. Add cocoa powder and powder sugar. Beat on low speed just until combined. Add the water and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl occasionally. 

Spread frosting on the bottom of half the cookies (I also use a cookie scoop for this too. One scoop on half of the cookies.) Gently press another cookie on the top of the filling. Place on a cookie sheet, or large tray.

For the Drizzle:

Place chocolate chips and oil of choice in a microwave safe dish. Heat in 15 second intervals, stirring well after each, until smooth.

Or,

Place the chocolate chips and oil of choice in a small saucepan. Heat over medium-low heat stirring constantly, until smooth.

Either way, once the chocolate is melted, pour into a zip-lock bag. Snip a tiny piece off of the corner, and pipe stripes over all the cookies. 

Chill until chocolate is set. Store in an airtight container in the fridge. Cookies are best served at room temperature.

Enjoy!