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Categories:
dough rice flour tapioca flour cornstarch xanthan gum egg substitute cocoa baking powder baking soda salt butter white sugar egg vanilla milk filling sugar shortening vanilla water
Viewed: 12 - Published at: 8 years agoIngredients
- 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
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 -2 teaspoon milk
- Filling
- 2 cups confectioners' sugar
- 3 tablespoons shortening
- 1/4 teaspoon vanilla
- 2 tablespoons hot water
Method
- 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 the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
- Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
- Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
- Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
- Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
- For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
