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Wed, 12 Jul 2000 08:59:08 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
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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