For the cookies
- 2 cups gluten free all purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup ( 2 sticks) unsalted butter , softened
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 cups crunchy peanut butter
- 1 teaspoon vanilla extract
For the filling
- 2 1/2 cups confectioners’ sugar
- 6 tablespoons non-hydrogenated shortening
- 2 tablespoons hardened coconut cream (The solid cream at the top of a can of full fat coconut milk)
- 1 tablespoon full fat coconut milk
- Whisk together the flour and baking soda in a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, sugar and brown sugar on medium speed until light and fluffy; about 3 minutes. Add the eggs and the curry paste, beat for an additional minute. Add the peanut butter and vanilla, and mix until completely incorporated. Add the flour mixture in 3 additions, beating after each addition until completely combined.
- Shape the dough into a 3-inch wide cylinder, and wrap in plastic wrap. Refrigerate for 4 ours or overnight.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Slice the dough into 1/4-inch-thick rounds, reshaping to create circles as necessary, then place 2-inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are crispy but the cookies are still soft in the middle. Cool completely on the baking sheets before removing.
For the filling
- Combine the sugar, shortening, coconut cream, and coconut milk in a large mixing bowl and beat with an electric mixer for about 2 minutes until the cream has thickened and is smooth in texture.
- Transfer the coconut cream mixture to a large plastic bag, make a small slit in one corner and squeeze the cream in a circular motion around the outside of one cooled cookie working towards the center. Gently spread the icing with a knife or offset spatula and place another cookie on top.