Thursday, January 15, 2009


, deFor the love of Oreo's! These are fabulous. I have tried making these two ways. The first was to cut out the cookies before cooking. I floured (GF flour) a piece of wax paper, rolled out the dough and placed another sheet of wax paper on top and then cut out the cookies. After baking them I frosted some and froze some for a later time. You can make these for any occasion and change the color of your frosting to coordinate to the event...Red for Valentine's Day, Orange for Halloween or Green for St. Patrick's Day.

The second way I have made these (finished product pictured below) is to just roll out the dough on parchment paper covering the bottom of a jelly roll pan or cookie sheet. Then cooking the dough just slightly under the instructed cooking time. At that time I pull the pan out and cut out cookie shapes as quickly as possible, then place them back in the oven to finish baking. What do I do with the scraps you might ask? Bag them up and crush them into smaller pieces and now you have oreo cookie chunks to add to your ice cream! I made these for the kids holiday class party instead of making GF gingerbread dough. They were a huge hit.
This recipe came from
1 ¾ c. margarine
1 large pkg. instant chocolate pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla

4 c. featherlight mix
¾ c. special dark cocoa powder
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
1/3 tsp. salt

Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.

Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 ¾ inch in diameter).

Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.

**I frosted mine with Pillsbury cream cheese frosting.

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