Faux-Reos

1. 1

   Set oven racks for upper third and middle third of oven.

2. 2

   Preheat oven to 350 degrees F (180 degrees C).

3. 3

   Combine all cookie ingredients and mix well.

4. 4

   Batter will be thick.

5. 5

   Roll dough into balls the size of nickels; you should have 48 balls.

6. 6

   Place on two greased cookie sheets, about 2 inches apart.

7. 7

   Bake for 8 to 10 minutes, switching sheets up for down, and rotating back to front, halfway through.

8. 8

   Cool on cookie sheets 5 minutes, then transfer to cooling racks until completely cool.

9. 9

   Meanwhile, beat together all filling ingredients.

10. 10

    If using a stand or hand mixer, start VERY slowly, or sugar will spray all over the room!

11. 11

    When blended, transfer to a gallon-size ziptop bag and refrigerate for 1-2 hours.

12. 12

    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.

13. 13

    Stick bottom-to-bottom with another, unfrosted cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.