Oh-So-Delicious Sandwich Cookies

Ingredients

• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) water
• 1 cup (200 g) superfine sugar
• ¾ cup (65 g) cocoa powder
• ½ teaspoon (3 g) salt
• ½ cup (60 g) Bob’s Red Mill tapioca flour
• 2 cups (250 g) Bob’s Red Mill white or brown rice fl our or sorghum flour
• ¼ teaspoon (1.2 g) baking powder
• 1 teaspoon (4.6 g) baking soda
• 0.33 cup (80 ml) water (optional)

• ½ cup (100 g) Spectrum Organic Shortening
• 2 cups (240 g) powdered sugar
• 1 tablespoon (15 ml) vanilla extract
• 2 teaspoons (10 ml) rice milk, safe milk alternative, or water

1. Preheat oven to 350°F (180°C, or gas mark 4).
2. To make the cookies: In a food processor, pulse together the oil, ½ cup (120 ml) water, sugar, cocoa, and salt. Add the fl ours, baking powder, and baking soda. Blend until dough forms a ball. If dough is too dry and is not forming into a ball, add the remaining 1⁄3 cup (80 ml) water a little at a time until a ball forms.
3. Scoop out a 1-inch (2.5-cm) piece of dough and roll into a ball. Place 6 dough balls on a baking sheet lined with aluminum foil. Flatten evenly.
4. Bake for 9 to 10 minutes, or until the tops appear crackled. Let cool on the baking sheet for 2 minutes. Th ey should be fi rm like crackers, not super-soft. If they are too soft, bake for 5 more minutes. Once the cookies are the desired hardness, take a fork and make crisscrossing indentations on each cookie. Carefully lift each cookie off of the aluminum foil and cool on a fl at surface or refrigerate.
5. To make the fi lling: Place all fi lling ingredients in a food processor. Blend until smooth. Th e consistency should be thick like butter. If runny, add more powdered sugar. Frost the fl at side of one cookie and top with another cookie.