Faux Reos Food

FAUX-REOS

Steps:

• Set oven racks for upper third and middle third of oven. Preheat oven to 350 degrees F (180 degrees C).
• Combine all cookie ingredients and mix well. Batter will be thick.
• Roll dough into balls the size of nickels; you should have 48 balls. Place on two greased cookie sheets, about 2 inches apart. Bake for 8 to 10 minutes, switching sheets up for down, and rotating back to front, halfway through.
• Cool on cookie sheets 5 minutes, then transfer to cooling racks until completely cool.
• Meanwhile, beat together all filling ingredients. If using a stand or hand mixer, start VERY slowly, or sugar will spray all over the room! When blended, transfer to a gallon-size ziptop bag and refrigerate for 1-2 hours.
• When cookies are cool and filling has set up slightly, cut off a corner of the ziptop bag and, using it like a pastry bag, pipe filling onto the bottoms of half of the cookies. Stick bottom-to-bottom with another, unfrosted cookie.

FAUX-REOS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine all ingredients and mix well. Batter will be thick.
• Roll dough into balls the size of nickels. Place on greased cookie sheets about 2 inches apart. Bake for 8 to 10 minutes.
• When cookies are cool, frost the bottoms of half of the cookies with Faux-reo filling(see footnote) and stick bottom-to-bottom with another unfrosted cookie.

KING ARTHUR FLOUR'S FAUX-REOS

Steps:

• Preheat the oven to 325°F Lightly grease (or line with parchment) two baking sheets, or more if you have them.
• To make the cookies: In a medium-sized mixing bowl, beat together the sugar, butter, salt, and espresso powder. That's right; there's no leavening in this recipe, so don't worry that something's been left out.
• Beat in the egg, water, and vanilla, then the flour and cocoa. The dough will be very stiff.
• Roll the dough into balls about the size of a chestnut (about 2 level teaspoons). A teaspoon cookie scoop works fabulously here, as well as for the filling. If you don't have one, consider a purchase; you won't regret it. Place the dough balls on the prepared baking sheets, leaving about 1 1/2" to 2" between them.
• Use the flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten the cookies to about 1/8" to 3/16" thick. The end of a food processor's pusher tool works well here, too. Take a ruler and measure the cookies' thickness; you want to get pretty close to this measurement, for the best-textured cookies.
• Bake the cookies for 18 to 20 minutes. It's important to bake them just the right amount of time; too little, and they won't be crisp; too much, and they'll scorch. Watch them closely at the end of the baking time, and if you start to smell scorching chocolate before the time is up, take them out. When they're done, remove the cookies from the oven, and allow them to cool completely, on a rack or on the pan.
• While the cookies are cooling, make the filling. If you're making the peppermint version, break the candy canes into pieces, and process them with the confectioners' sugar in a food processor till they're pretty finely ground.
• Beat together the sugar, shortening, and vanilla. It'll seem very dry at first, but will eventually begin to clump together.
• Add the water, beating till smooth and spreadable. The filing should be stiff, but not so stiff that you can't flatten it when you sandwich it between the cookies.
• Place one level tablespoon filling in the center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop the filling, and squeeze to distribute the filling evenly. Repeat with the remaining cookies. Store in an airtight container.