Gluten Free Oreos

Rachel Smith

Dough
3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 tsp xanthan gum
2 tsp. egg substitute
2/3 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup butter (I used margarine without a problem)
1 cup white sugar
1 egg
1 tsp vanilla
1-2 tsp milk

Filling
2 cups confectioners' sugar
3 tbsp shortening
1/4 tsp vanilla
2 tbsp hot water

Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda and salt. Set aside.
3. In a bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well.
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5. Shape the dough into two 10"x1 1/2" rolls. Wrap in foil (or plastic wrap)and chill. Chill for about 15-20 minutes.
6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press it into the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7. Let cool for a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water (use enough to create a good spreading texture). Print Recipe