SCOOTER PI

Steps:

• Mix first six ingredients in a large bowl until thoroughly incorporated.
• In stand mixer beat butter until fluffy. Add sugar and extract to butter mixture and beat until incorporated. Add dry ingredients and beat until a crumbly mixture evolves. Add molasses and 1/4 cup cane syrup, then milk until the dough comes together so it is stiff. Chill dough for an hour.
• Preheat oven to 350 degrees. Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Cut circles out with a cookie cuter or any implement that will give the size of the scooter pie you want.
• Bake until edges brown.about 15 minutes. Let cool completely.
• For the marshmallow filling:.
• Place ½ cup of the water and the gelatin in the bowl of a stand mixer (use the whisk attachment for making the marshmallows).
• Combine the remaining ½ cup water, granulated sugar, 1 cup cane syrup and salt in a small saucepan. Place over medium-high heat, cover and let cook 3-4 minutes. Uncover, clip a candy thermometer to the pan and allow to cook until it reaches soft ball stage, or about 240’F (about 10 min).
• Once you reach this temperature, immediately remove the pan from the heat. Turn the mixer on low speed, and carefully pour the sugar syrup down the side of the mixer bowl into the gelatin. After adding all of the syrup increase the speed to high and continue to mix until it becomes very thick and fluffy (about 10 minutes). Add the vanilla about one minute before you are done beating the mixture.
• Give the mixture about 20 minutes to set up to the point where the weight of the top cookie will rest on the marshmallow without it oozing over the sides.
• Transfer the marshmallow filling to a large (gallon size) resealable plastic bag. Snip off one corner with scissors. Place half of the cooled cookies onto a sheet of parchment paper, and have the remaining cookies standing by.
• Squeeze a dollop of the filling onto each of the cookies on the parchment paper.
• Top with the remaining cookies, pressing lightly. Let set at room temperature for about two hours, or until the filling has set up.
• For the chocolate coating:.
• Follow the directions on the melting wafers, or use 1 lb. bittersweet chocolate (61%–70% cacao) and find some instruction on tempering chocolate. (This is pretty hard to get right, so dipping chocolate can make a big difference).
• Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.

Steps:

• Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.