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Dear Listies:

My daughter was devastated when she was diagnosed at age 7 and realized she
would never be able to eat another Oreo cookie again.  She cried bitterly
for 30 minutes and I vowed then that I would find a substitute.  The fact
that she didn't even like Oreos was not the point.  It was that she couldn't
have them.  So my mission for the past 3 years was to come up with a
delicious gluten free version.  In my quest, I was thrilled to find the
Glutano sandwich cookies.  The problem was they contain dairy products and
my daughter is also dairy intolerant.  The recipe below is what I finally
came up with.  I served them to her classmates at school and they went wild.
They couldn't believe they were Pam's "special" cookies.  I think they
thought that her food was yucky tasting and she just had to put up with it.

Here is what I do.  For the cookies, I use Miss Roben's crunchy chocolate
sugar cookie mix.  After making the dough, I use a stainless steel cookie
scoop (about 1 teaspoon size - it looks like a mini-ice cream scooper) to
make the cookies and flatten the balls of dough with a greased juice glass
before I bake them.  That way they come out perfectly even in size and make
great sandwich cookies.  For the filling I use Crisco shortening and
powdered sugar.  Make sure they are gf before using. Some powdered sugar has
corn starch in it to keep it from clumping.  I use about 1 cup of Crisco and
4 cups powdered sugar.  Mix together in a mixer and scoop out a teaspoonful
size scoop using the same stainless steel cookie scoop on each cookie.  Top
with another cookie and enjoy!   I have no financial interest in any of the
above mentioned companies.  Happy eating!

Warmly,

Bev Wahl
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