Gluten Free Oreo Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 3/4 cup rice flour
• 3/4 cup tapioca flour
• 3/4 cup cornstarch
• 1 teaspoon xanthan gum
• 2 teaspoons egg substitute
• 2/3 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 -2 teaspoon milk
• 2 cups confectioners' sugar
• 3 tablespoons shortening
• 1/4 teaspoon vanilla
• 2 tablespoons hot water

Recipe

• 1 preheat oven to 350 degrees.
• 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 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!).
• 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 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 in onto the sliced cookies before baking. bake these cookies on an ungreased cookie sheet for 10 minutes.
• 7 let cool for only 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.).