[From Sophie-Safe Cooking: A Collection of Family Friendly Recipes That Are Free of Wheat, Eggs, Milk, Soy, Peanuts, Tree Nuts, Fish, Shellfish by Emily Hendrix. Published by Lulu.com. Copyright © 2006 by Emily Hendrix. Compare prices.]
All recipes in Sophie-Safe Cooking are described as being free of wheat, milk, eggs, soy, peanuts, tree nuts, fish and shellfish. Sophie-Safe Cooking has recipes for everything from breakfast muffins to main dishes to salads and dressings, in addition to desserts like Fudge Sandwich Cookies.
Makes about 25 sandwich cookies
Cookies:
3/4 cup margarine or shortening
1-1/2 cups sugar
1/4 cup rice milk
2-1/2 cups oat flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix margarine or shortening and sugar. Add rice milk and mix. Add oat flour, cocoa, baking soda and salt. Roll the dough into equal-sized balls and place on the cookie sheet.
Bake at 350°F for 11-12 minutes.
After baking and cooling completely, frost bottom of one cookie with Creamy Frosting (recipe follows) and place another on top of frosting.
Creamy Frosting:
1/4 cup margarine or shortening
up to 2 cups powdered sugar
2 tablespoon rice milk
1 teaspoon vanilla extract
Beat margarine or shortening with a mixer. Add ½ cup of the powdered sugar and mix well.
Add rice milk and vanilla and mix until smooth. Add enough of remaining powdered sugar to make the frosting a good consistency for spreading.
