½ cup margarine, softened
¾ cup brown sugar
1 egg, beaten
1 ½ cups GF flour mix
¼ cup cocoa
1 ½ tsp baking soda
¼ tsp salt
1 cup buttermilk
2/3 cup icing sugar
2 ½ tbs cocoa
2/3 cup margarine
1 cup plus 2 tbs icing sugar
Preheat oven to 350°F.
Lightly grease 3 cookie sheets.
In a medium mixing bowl, cream the ½ cup margarine and ¾ cup brown sugar together.
Beat in the egg.
In another bowl, mix together GF flour, cocoa, salt and baking soda.
Add dry ingredients a little at a time, alternating with the buttermilk, to the margarine mixture, mixing well after each addition.
When the mixture resembles thick cake batter, spoon onto prepared cookie sheets with a large spoon. (Leave space between – they will spread)
Bake 12 to 14 minutes. (They will be cracked and firm)
Cool on pans for 5 minutes, then carefully transfer them to a wire rack to cook completely.
Make the topping:
Mix together, 2/3 cup icing sugar and 2 ½ tbs cocoa.
Gradually add 5 or 6 tbs warm water, beating until smooth.
Spread topping over ½ of the cookies.
Prepare the filling:
In a mixing bowl, beat the margarine until fluffy.
Gradually add the icing sugar.
Spread on remaining cookies.
Once the topping is set, carefully place the cookies with the topping on top of the remaining cookies.
These are reminiscent of Oreos!