Faux-reos

If you recall, Carl's last experience with faux-reos didn't turn out quite as well as in the past. Carl's hand-crafted recipe had gotten lost, and we had to make do with a recipe from a book. Well, today I decided to venture back into the realm of homemade oreo-type cookies, and started the recipe search anew. Via the magical world of the Unternet, I found dozens of recipes, and finally narrowed down my search to one that sounded like it would make the light, flaky cookie of my dreams. The cookies ended up less shortbread-y and more crispy/buttery than I had anticipated, but I think I prefer this texture to any we've created in the past. The cookies were like a cross between fresh-out-of-the-oven-thin-and-crisp-chocolate-cookie and the packaged thin chocolate wafer cookies that you can never find in the supermarket but are the essential component for one of my favorite icebox cakes (Zebra cake; I'll make it someday). I've excerpted the faux-reo recipe I used below, with some minor modifications.

Cookies:
1/2 c butter or margarine
1 c sugar
1 egg
1 tsp vanilla
1 1/4 c all-purpose flour
1/2 c unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt

Cream butter, sugar, egg and vanilla until fluffy. In a separate bowl,
combine flour, cocoa, baking soda and salt. Add to creamed mixture.
Shape dough into a 1 1/2 - 2 inch thick roll. Wrap in waxed paper. Chill
for several hours, then cut with a serrated knife into thin slices. Bake at 375 F for
8-10 min. or until almost firm.

Creamy Filling:
2 1/2 c confectioner's sugar
1/4 c butter -- softened
1 tsp vanilla
2 tbsp milk

Combine filling ingredients until it looks like icing. After cookies are cool, spread icing onto flat side of cookie and top with another. Let set for a few hours before serving to awestruck guests.