Mock Oreo Cookies

These neither taste, nor look exactly like oreo cookies, but they're as close as I've ever gotten, and the filling is spot on. I can't remember where I found this recipe, but I think it might have been another from 'The Baking Beauties' blog.

Mock Oreo Cookies
Servings: 50

Dough

• 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, margarine works fine too
• 1 cup sugar
• 1 each egg
• 1 teaspoon vanilla
• 1 teaspoon milk

Filling

• 2 cups confectioner's sugar
• 3 tablespoons shortening
• 1/4 teaspoon vanilla
• 2 tablespoons hot water

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).