One of the best cookies to ever hit the market, Pepperidge Farm Milano cookies cannot be beat and are super addictive. Two thin, crisp wafer cookies with bittersweet chocolate sandwiched between them, these cookies simply take the cake for most delicious (and expensive) packaged cookies – in her pre-gluten free days, Naomi was known to hoard a bag (or two!) in the far hidden recesses of her closet. After years of missing the cookies, this recipe, stumbled upon while trying to make vanilla wafers for banana pudding, is now a Poe family favorite. They look like the real thing, they taste like the real thing… and they’re easily stashed in the far recesses of convenient closets. You may make these in a mixing bowl if you do not have a food processor – the mixing time may vary.

2 cups (4oz or 113g) Better Batter Gluten Free flour
2/3 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 c vegetable shortening
1 tbsp water
1 tbsp vanilla extract
2-5 drops orange essential oil (we used DoTerra oil, but you may also use a small amount orange extract, 1/8 tsp or less)
1-2 drop rosemary essential oil (we used DoTerra oil, but you may omit, if desired)
2 eggs, beaten

8oz chocolate chips (dark, preferred)
4 ounces butter or shortening (butter preferred)

In the bowl of your food processor, fitted with the regular blade, combine Better Batter Flour, sugar, baking powder and salt. Pulse together about 10 times or until well combined. Add the vegetable shortening and pulse together until mixture resembles coarse crumbs.

In a separate bowl, beat together the water, vanilla, essential oil(s), and eggs. With the food processor running, pour the mixture through the feed tube at the top, slowly, until the mixture becomes a dough. It should be rather pasty and sticky, about the consistency between drop cookie dough and thick frosting.

Turn dough into a bowl and seal well. Place in the refrigerator for at least an hour, or preferably overnight, to allow flavors to develop and dough to thicken.

Preheat oven to 350 degrees.

Line several cookie sheets with parchment paper. You may use a cookie scoop, a spoon, a pastry bag, or your hands to portion dough into 1 ounce balls – the dough will still be sticky, so we recommend cookie scoop. Slightly flatten balls into an oval shape. They will continue to broaden and thin out as they cook.

Cook for 10-12 minutes or JUST until the edges begin to turn golden. You will need to watch these VERY carefully.

Remove from oven and allow to cool completely on parchment covered sheets – cookies will start out soft and crisp up as they cool. Repeat with remaining dough.

While cookies are cooling, create the chocolate filling. In microwave, on low heat, melt the chocolate chips and butter at 15 second intervals, stirring between intervals, until chocolate tempers and butter is incorporated – this should look smooth and shiny.

To assemble cookies: Use a spatula or knife to gently smear a small amount of chocolate on one cookie – place a second cookie on top of the first and press together lightly, ‘dragging’ so that the top cookie is offset slightly and a little chocolate peeks out. Allow to cool/set completely before storing in an airtight container.

Will keep a week or so (if they last that long!)