Cook the Book: Gluten-Free Oreos

In the bowl of a food processor, combine the dry ingredients. Pulse to combine.

Add the cold butter and pulse until no large pieces of butter remain.

Add the egg and milk. MIx until a dough forms. (The dough should form a ball and "swirl" around the bowl of the food processor.) If the dough is dry, add 1 to 2 teaspoons of milk and mix to form a dough.

Divide the dough in half and pat each half into a round. Wrap each dough tightly in plastic wrap. Chill the dough for 4 hours or over night.

Preheat the oven to 350° F. Line two baking sheets with parchment paper. Set pan aside.

Remove dough from refrigerator. White rice flour your countertop and roll dough out to 1/8-inch thickness. (Remember, you will be sandwiching two cookies together. You don't want the individual cookies too thick.)

Cut the dough into rounds using a 1 1/2-inch cookie cutter. (If you have a fluted cookie cutter, use it. It will make the cookie look more like an Oreo.)

Place the dough on a prepared baking sheet, spacing the cookies about two inches apart.

Bake 10 to 12 minutes or until the cookies are aromatic. (Cookies will look "dry" and smell very chocolatey.)

Transfer the cookies to a wire rack to cool completely.

For the filling: In a small bowl, cream together all ingredients until smooth. (Use medium-high speed on handheld and stand mixers.)

Mixture will be thick.

Spread the filling on half of the cooled cookies.

Top with the remaining cookies.