Faux Reo Filling Recipes
FAUX-REO FILLING
A vanilla cream cheese frosting to go between Faux-reo cookies.
Provided by Kathy
Categories Desserts Fillings Cream Fillings
Yield 32
Number Of Ingredients 4
Steps:
- Mix together all of the ingredients and spread on cookies.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15 g, Cholesterol 10.5 mg, Fat 3.8 g, Protein 0.2 g, SaturatedFat 2.4 g, Sodium 28.5 mg, Sugar 14.7 g
FAUX-REO FILLING
A vanilla cream cheese frosting to go between Faux-reo cookies.
Provided by Kathy
Categories Cream Filling Recipes
Yield 32
Number Of Ingredients 4
Steps:
- Mix together all of the ingredients and spread on cookies.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15 g, Cholesterol 10.5 mg, Fat 3.8 g, Protein 0.2 g, SaturatedFat 2.4 g, Sodium 28.5 mg, Sugar 14.7 g
VEGAN "FAUXREO" CHOCOLATE SANDWICH COOKIES
I've playfully dubbed these Oreo knockoffs "Fauxreos". They do take a bit of time and patience, so be sure to start them well in advance - but at least, since they're vegan, you can just enjoy them raw if you want to! Avoid products with hydrogenated oils, and you're looking at a slightly less fattening cookie. To make those Oreo truffles that have been proliferating across the web, mix up the dough and the filling as directed below, then marble them together into balls about 3/4″ in diameter, freeze 'em for a few hours, then dip 'em in melted chocolate (using a toothpick) and refrigerate until set. Yum.
Provided by SAHS7930
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 13
Steps:
- FOR COOKIES: Cream the shortening and sugar on medium speed. When light and fluffy add the vanilla and milk. Add remaining ingredients and mix until the dough holds together.
- If it's hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes. Preheat oven to 325°F Divide the dough into four pieces and roll each into a ball. Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment. Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
- Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesn't lift away easily enough. Transfer the parchment onto the cookie sheet. Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
- FOR FILLING: On medium-high speed, cream the margarine and shortening. Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable. Add in the vanilla. Refrigerate until ready to use. Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.
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