Fudge Top Vanilla Drops

Ingredients

• ½ cup (125 g) unsweetened applesauce
• ½ cup (60 g) powdered sugar
• ½ 2 cup (100 g) superfine sugar
• 2 teaspoon (10 ml) vanilla extract
• ½ cup (100 g) Spectrum Organic Shortening
• ¼ teaspoon (1.5 g) salt
• ½ teaspoon (2.3 g) baking soda
• ½ teaspoon (2.3 g) cream of tartar
• 1½ cups (185 g) Bob’s Red Mill white rice flour
• 1 cup (125 g) Bob’s Red Mill tapioca flour
• ¼ cup (50 g) Spectrum Organic Shortening
• 3 tablespoons (45 ml) water
• 2 cups (240 g) powdered sugar
• 2 tablespoons (11 g) unsweetened cocoa powder
• Dash of salt

1. Preheat oven to 350°F (180°C, or gas mark 4).
2. To make the cookies: Cream together applesauce, sugars, vanilla, shortening, and salt. Add the remaining cookie ingredients, start the mixer slow, and work up to medium speed. Mix until batter is smooth.
3. Pinch off 1 to 2 teaspoons (5 to 10 g) of dough and roll into balls, or use a small ice cream/cookie scoop and drop dough onto a baking sheet. Flatten slightly.
4. Bake for about 12 to 15 minutes. Remove from baking sheet and cool.
To make the frosting
5. Combine all ingredients in a food processor until smooth. Frost each cooled cookie.