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Wednesday, 16 March 2016

Homemade Oreos!!!

These were such a hit, we've made them several times since!  You can leave them plain or sprinkle the edges with holiday sprinkles.  Perhaps green for St. Patty's Day this week?!   If you cook them less, they'll be nice and soft.  But you can cook them a little longer to get the nice, crunchy Oreo cookie taste, too!  Enjoy!!!
Gluten-Free Homemade Oreo Cookies!!! 

Homemade Oreos!!!
Makes ~ 14 oreos (it really depends on the size of cookie you make)

Mix together in a small bowl:
1/2 cup cocoa powder (I used a light Dutch Barry Callebaut cocoa powder)
1 cup Kristin's Gluten-Free Flour Mix
1/2 tsp baking soda
1/2 tsp cream of tartar

Beat in a mixer:
1/2 cup butter, softened
3/4 cup powdered sugar

Add to butter/sugar:
1/2 egg, mixed (mix up 1 egg, then pour about half into the batter, or just double the recipe)
1 tsp vanilla extract (or vanilla bean paste)

Mix dry ingredients into wet ingredients, just until thoroughly combined.

Scoop small 1-2 tsp sized scoops onto parchment paper or silicon-lined baking pan.
Flatten with a piece of plastic wrap oven your hand (or the bottom of a glass).
Scoop small cookies on your prepared tray and flatten. 

Bake cookies at 375 F for about 6-8 minutes.  Less time will give a chewy cookie, more time will let the cookie crisp up nicely.  Just don't let them cook too long or they'll burn!
Let cool and then fill with frosting! 

Let cool on a cooling rack.  Fill cookies with my favorite Marshmallow Frosting recipe.  Roll in coarse sugar or sprinkles, if desired.   These store nicely in a tupperware.
Pink sprinkles requested by my daughter.
One happy son helping decorate Valentine's cookies. 

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