Text 34900, 60 rader
Skriven 2013-03-17 00:41:28 av Janis Kracht (1:261/38)
  Kommentar till text 34892 av MICHAEL LOO (1:123/140)
Ärende: wrong notes 258
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Hi Michael,

> at outdoor performences I've often even in my nondotage
> played flying insects that have appeared on my music.

While you  probably weren't laughing when this happened, Ron and I got quite a
chuckle at the thought :)

==Gluten-free chocolate filled cookies (like oreos)==
Preheat oven to 400F

1/2 cup butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 cup Gluten-free flour (not rice flour) 1/2 cup almond flour, packed
2 teaspoons guar gum
1/2 teaspoon salt
2 1/2 teaspoons baking powder

Chocolate as below, or instead of this you can melt 2 squares unsweetened
chocolate:

6 tablespoons cocoa powder
2 tablespoons oil

Non-gluten flours, especially almond flour, need more rising agent than
"glutey" flour.

Cream the butter and add the egg and vanilla.  Mix the flours together with the
baking powder and salt.  Add the flours to the butter with a wooden spoon
mixing well.  Add the chocolate and combine until evenly mixed.  Gather the
dough together and form a 2" tube shape. Cut the tube in half right at the
middle.  Cover both halves with plastic wrap, and refridgerate for at least 2
hours.

Work with one half at a time, leaving the other half in the refriderator. Using
a sharp knife, slice the cookie dough into 1/4" slices.  Bake on well-greased
cookie sheet for 8-10 minutes.

Cool on a cookie rack.

Once thoroughly cool, you can fill the cookies with a cream made of: 4
tablespoons butter
4 tablespoons vegetable shortening
1 1/2 teaspoons pure vanilla extract 1 1/2 cups sifted confectioner's sugar (we
use confectioners sugar made with Tapioca flour rather than cornstarch)

Bring all ingredients to room temperature, and then mix with a mixer until
smooth. Place one cookie on a work surface, spread desired amount  of filling,
then top with another cookie.

Store filled cookies in a tightly sealed cookie tin.
==

Take care,
Janis

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