Saturday, September 10, 2011

Oreo Cookies

Well, yesterday I tried these fantastic cookies that I found on PenandPaperFlowers blog (love her ideas!). Actually I belong to her group on facebook and she brought up a conversation on these cookies, so I thought I would try them out and I am glad I did, they are great!!!
A BIG hit here at home and I love the way they turned out. So small (bite size) and cute. Many possibilities with these cute little things for any event!
The first batch I did, I did with coloring the frosting a bit with red (which turned out pink but loved how the brown and pink came out which would be cute for a girls baby shower *wink*). Then rolled it in some chocolate sprinkles. Some I left plain for my picky eaters who don't like too much sweets.
Then I did a batch just the same but instead of using the vanilla extract as it called for I used peppermint extract and crushed up some peppermint candies and rolled them in that! Great for Christmas! *wink* So the possibilities are endless I am sure.
I did a few bigger than the others but I would say my favorite are the mini size (about an inch) which are great for snacks. I also am freezing these for special events that happen often here at my home unexpected. *wink*
Thank you for the great recipe PenandPaperFlowers blog! All credit goes to you!!!

What you'll need:

Cookie Ingredients
1 package of devil's food cake mix
2 eggs
1/2 cup oil

Cream Cheese Filling Ingredients
1/2 cup butter (softened)
8 oz. cream cheese (softened)
3-4 cups confectioner's sugar (eye this as you will see the thickness you like)
1 tsp. vanilla

Alternative Vanilla Cream Filling Ingredients (I haven't tried this one yet but it was on the blog)
1/4 cup room-temp, unsalted butter
1/4 cup vegetable shortening
2-3 cups sifted confectioner's sugar
2 tsp. vanilla extract

Cookie Instructions
Heat oven to 350°.
Add oil and eggs to cake mix and blend together. (I used my Kitchen Aid mixer with a paddle)
Roll dough into 1/2" balls for mini oreos. (1" for oreo-sized cookies up to 2 1/2" for jumbo size). *Messy but worth it!*
Place on cookie sheet and bake for 8 minutes. (I didn't grease my sheets)
Remove from oven and let cool for 1 min.
Transfer to a cooling rack to cool completely.

Cream Cheese Filling Instructions
Cream butter.
Add cream cheese and mix well.
Add vanilla, stirring until well blended.
Slowly add confectioner's sugar until desired consistency is reached. (I used 3 1/2 cups)

Alternative Vanilla Cream Filling Instructions
Cream butter and shortening together.
Add vanilla extract and confectioner's sugar slowly - until desired consistency is reached.

Assembling the cookies:
Fill pastry bag or gallon size ziploc bag with filling. (I used a butter knife to spread on)
Sandwich two cookies together by squeezing 1 tsp. (or so) of the filling onto the center of one cookie.
Add the 2nd cookie on top.
Lightly press the two cookies together to help the filling spread evenly to the sides of the cookie without spilling over the edges. (unless you prefer it). *I also did a twist when I was pressing them down to secure better*

You can either serve them as-is or freeze them for a frozen treat.
You can also make-ahead, freeze and bring to room temperature on the day of your event/party.

All this is posted on PenandPaperFlowers blog.

No comments:

Post a Comment