Fauxreos

Name: Fauxreos
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 32
Cuisine: Global
Ingredients: 113 grams all purpose flour (or rice flour), sifted; 0 teaspoons baking soda; 43 grams brown sugar; 85 grams cocoa powder, sifted; 2 egg yolks; 1 teaspoon instant coffee powder; 142 grams powdered sugar, sifted; 0 teaspoons salt; 57 grams shortening or unsalted butter at room temperature; 106 grams sugar; 85 grams unsalted butter, room temperature; 1 teaspoon vanilla extract; 0 plus 1/8 teaspoons baking powder

You can never have too many hor d'oeuvre recipes, so give Fauxreos a try. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 93 calories. This recipe serves 32. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of cocoa powder, powdered sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a vegetarian diet.

Instructions

To make the cookies: Using a hand or stand mixer set to medium speed, cream together butter, both sugars, salt, baking powder, baking soda, espresso powder, and vanilla extract until combined. With mixer still running, add in egg yolks one at a time. Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.

Ingredients you will need

Instant Espresso

Vanilla Extract

Baking Soda

Egg Yolk

Butter

Cream

Salt

Equipment you will use

Stand Mixer

Spatula

Bowl

Turn mixer to its lowest setting. Dump in flour and cocoa all at once. The mixture will be stiff. Continue mixing until uniform. Shut off mixer. Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball. Use your hands to flatten into a disc. You may begin rolling the dough right away, or you may wrap it with plastic and refrigerate for up to a week.If you've kept the dough refrigerated, let it sit at room temperature to soften before starting to roll.

Ingredients you will need

Cocoa Powder

Dough

All Purpose Flour

Roll

Wrap

Equipment you will use

Spatula

Blender

Bowl

Preheat oven to 350°. Sift some cocoa powder onto the counter (using cocoa instead of flour gives the Fauxreos their uniquely dark color). Use a rolling pin to roll the dough to 1/8" thickness. When finished, slide a metal spatula between the dough and counter to loosen. This will prevent the cookies from sticking.A 2" round cutter makes perfect "Oreos" but use any cutter you like.

Ingredients you will need

Cocoa Powder

Dough

All Purpose Flour

Oreo Cookies

Roll

Equipment you will use

Rolling Pin

Spatula

Oven

Cut out the cookies and use a metal spatula to lift and transfer to cookie sheet.Arrange cookies on ungreased cookie sheet. (If the cookie sheet is dinged up or uneven, line with parchment paper first.) The cookies will not spread during baking, so they may be arranged quite close together. Set the sheets aside.

Ingredients you will need

Spread

Equipment you will use

Baking Paper

Baking Sheet

Spatula

Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet. To add texture to the cookies, place any remaining dough in a mixing bowl.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Mixing Bowl

Mix with a hand or stand mixer and add about 1 tsp of hot water or coffee. Continue adding hot water/coffee, a teaspoon at a time, until the dough has thinned into a paste. You can always add more liquid, but you can't take it away.

Ingredients you will need

Coffee

Dough

Water

Equipment you will use

Stand Mixer

Add slowly and let each addition mix in fully before adding more. When the mixture reaches a frosting-like consistency, use a spatula to scrape it out.

Ingredients you will need

Frosting

Equipment you will use

Spatula

Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner. Pipe some sort of design atop each cookie. A tight cornelli design gives the impression of an Oreo. But anything will do, have fun with your designs!

Ingredients you will need

Oreo Cookies

Once the cookies have been decorated, bake for about 12 minutes, or until firm to the touch. If your oven has an uneven heating element, rotate the cookie sheets after six minutes. Once the cookies have baked, cool thoroughly, directly on the cooling rack.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

To make the filling: With a hand or stand mixer, cream together shortening/butter, powdered sugar, vanilla, and salt. Cream on medium speed for five minutes; use a rubber spatula to scrape the bowl down periodically. The long mixing time aerates the filling, making it especially white and less gritty. Using a spatula, transfer the filling to a pastry bag fitted with a plain tip. Alternately, portion with a melon-baller sized ice cream scoop, or by using Ziploc bag with the corner snipped off as a makeshift pastry bag.

Ingredients you will need

Powdered Sugar

Shortening

Ice Cream

Vanilla

Butter

Cream

Melon

Salt

Equipment you will use

Ice Cream Scoop

Stand Mixer

Pastry Bag

Spatula

Bowl

To assemble the cookies: Flip half the wafers upside down. Onto each, pipe or scoop 1 teaspoon of filling (specifically: 1/4 oz for Double Stuf, 1/8 ounce for regular) directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.

Ingredients you will need

Wafer Cookies

Spread

Transfer cookies to an airtight container and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it (especially if you're using butter) will solidify the filling, restoring its proper texture, and bonding it with the wafers.

Ingredients you will need

Wafer Cookies

Butter

Serve.