Gluten Free Oreo Cookies

READY IN: 30mins
SERVES: 45
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
  • In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
  • Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
  • Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
  • Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
  • Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
  • For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
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