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Mock
Gluten-Free Dairy-Free OreoŽ 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 OreoŽ 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. |
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Miss Roben's DBA AllergyGrocer are trademarks
of Miss Roben's, Inc. Brand names of other products are under the trademark rights and copyrights of the respective
manufacturers. All other content of this website is under copyright of Miss Roben's Inc.
1-800-891-0083 Report a website problem! |
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