These treasured classic shortbread cookie sandwiches are buttery and sweet with a hint of citrus!
Heat oven to 350F and line a dark-colored baking sheet with a silicone mat.
Microwave the butter in a small bowl and set aside. In a separate bowl, whisk the almond flour, coconut flour, xanthan gum, baking powder, salt, and sweetener.
Once the butter has lost some of its heat, add the egg, vanilla, and optional orange zest and beat just until combined.
Add the wet ingredients to the dry and stir until a wet batter forms. Be very careful not to over mix or incorporate too much air into the batter. This ensures smooth top cookies!
Scoop the batter into a pastry bag and cut the tip so the opening is 1 inch in diameter. Pipe the dough into two-inch strips about 1 inch apart, making sure you squeeze hard enough to get a smooth strip. use your finger to gently smooth the ends of each strip.
Bake in the lower third of your oven for 10 minutes, watching for browning. Once the edges begin to turn a light brown, remove and let cool slightly before moving the cookies to a cooling rack. Repeat with remaining dough. *Make sure to let the cookie sheet cool down or use a second sheet for optimal cookie baking/shaping.
*Step 7: Once the cookies are cool, melt the chocolate and coconut oil in the microwave at 20 second intervals, string frequently until smooth.
Add a dollop of chocolate to one cookie and spread gently. Top with a second cookie half. Chill to set the chocolate, store at room temperature.