Mock Gluten-Free Dairy-Free Oreo® Cookies

Source:  Bev Wahl, No-Milk list

Ingredients:

1 bag Miss Roben’s Crunchy Chocolate Cookie mix

3/4 cup butter or acceptable hard fat substitute (see mix directions)

2 large eggs or substitute (see mix directions)

1 cup Crisco unflavored shortening or Spectrum Palm shortening

4 cups powdered confectioner’s sugar

mini-cookie or ice cream scooper , approximately 1 tsp. size

Instructions:

1.  Preheat oven to 375 °degrees F.

2.  Prepare mix according to package instructioons.

3.  Using mini-ice cream scoop (or mini-cookie scoop), scoop out dough onto greased cookie sheet(s) & flatten each ball with the bottom of a greased juice glass (or plastic Oreo® form from toy store).

4.  Bake according to instructions.

5.  Allow to cool.

6.  In mixer, cream together shortening & powdered sugar until smooth & scoop out teaspoonful onto 1/2 of the cookies.

7. Top with a plain cookie, pressing down lightly on your “sandwiched” cookie to get both sides to adhere to filling.