Mock Oreo Cookies

I haven't made these in awhile, but someone was asking me for the recipe the other day, so I thought I'd share.

Mock Oreo Cookies
from 'The Gluten-Free Gourmet Makes Dessert' by Bette Hagman


DOUGH:
2 1/4 c. Featherlight Mix 1 egg
1 scant tsp xanthan gum 1 tsp vanilla
2 tsp Egg Replacer 1-2 Tbsp milk or nondairy substitute (*3 Tbsp hemp milk)
2/3 c cocoa
1 tsp baking powder 

FILLING:
1 tsp baking soda 2 c. confectioners' sugar
1/2 tsp salt 3 Tbsp shortening
3/4 c. margarine (*shortening) 1/4 tsp vanilla
1 c. sugar 2 Tbsp hot water

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 your mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed. Shape the dough into two 10: x 1 1/2" rolls. Wrap in foil and chill. Cut into 1/8" slices and bake on an ungreased cookie sheet for 10 minutes. (*I had better luck rolling the dough out and using a small cookie cutter.) Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.

For the filling, combine the confectioners' sugar, shortening, vanilla, and hot water (use enough to create a good spreading texture). (*I made it quite thick, so it could be rolled into little balls and flattened onto the cookie.)

Makes about 45 filled cookies.

*notes added by Raechel Medina