"Oreo" Cookies

1/2 c. butter, room temperature, or 1/3 c. oil
1 c. sugar
1 tsp. vanilla
1 egg
1/2 c. tapioca flour
1/4 c. sorghum flour
1/2 c. brown rice flour
1/2 c. dark cocoa powder
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Cream together sugar and butter or oil.  Add vanilla and egg. Beat together again for 2-3 minutes.Combine with the remaining ingredients. Mix together on low speed until the dough comes together. Pinch the dough off in small bits (teaspoon size) and roll in to a ball. Place on a greased cookie sheet and flatten with the palm or your hand. Bake the cookies for 8 – 9 minutes at 350 degrees. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.

Cookies can be eaten as is, stored in an airtight container for up to 10 days or so. OR you can fill them.

“Oreo” Cookie Filling
*Please note these measurements are ESTIMATES!)

1/3 c. shortening
1 1/2 2 c. powdered sugar (start with 1 1/2 cups)
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
2-3 T. cold water

Beat together all ingredients until a thick, non-sticky dough forms. Form the filling into 1-inch balls and press to the back of one cookie. Top with another cookie and press together.