This the 7th day of our 14 Days of Cookies blog series! These faux-reos are a homemade take on the supermarket classic. You can buy the black cocoa powder on the King Arthur website (see the link below). On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today!
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
- 1cup+ 2 tablespoons granulated sugar
- 1teaspoonespresso powderoptional but good
- 1large egg
- 1tablespooncold water
- 1teaspoonvanilla extract
- 1 1/2cupsKing Arthur Unbleached All-Purpose Flour or white whole wheat flour
- 3/4cupblack cocoa or Dutch-process cocoa
- 2 1/2cupsconfectioners' sugar
- 1/2cupvegetable shortening
- 1teaspoonvanilla extractomit if you're making the peppermint version
- 2teaspoonscold water*
- 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.
- 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 filling 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.
For cookies with pink peppermint filling, add the following to the filling: 6 standard candy canes (or 3 ounces hard peppermint candies), finely chopped. Increase the water in the filling to 2 tablespoons.