Copy Cat Oreos (Gluten free and Casein free)
1 1/4 cups all purpose gluten free baking flour
1 teaspoon xanthan gum
1/2 cup unsweetened dark baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter flavored Crisco
1 large egg
1/2 cup shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Prepare a sheet pan by lining with parchment paper.
In a medium bowl, combine flour, xanthan gum, cocoa, baking soda, baking powder, and salt. In a separate bowl, combine the sugar and Crisco, beat together until fluffy. Beat the egg into the mixture. Add the dry ingredients a little at a time to the Crisco mixture, blending well with a spoon. Sprinkle gluten free flour on a rolling mat and roll the dough to about a 1/4-inch thickness. Cut out with a 1 1/2-inch round cookie cutter. Place cookies on prepared baking sheet and bake in preheated oven for 9 to 12 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack.
Prepare the filling by combining the shortening, powdered sugar, and vanilla; mix until smooth and well blended. Apply the filling to the bottom of a cooled cookie, then place another cookie on top to make a sandwich. Makes 24 sandwich cookies.