The 12 weeks of cookies has broadened my recipe box and encouraged me to make different cookies each week. By now, I think I'm pretty popular over at Bike Boy's office. :)
Who can resist an Oreo cookie? Especially one with Andes mint filling.
adapted from Bake at 350
2 1/2 c all purpose flour
1/2 c cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 c unsalted butter
1 c sugar
1 tsp vanilla
1 tsp plus heaping 1/4 tsp of unflavored gelatin
2 tbsp cold water
1/2 c shortening
1 tsp vanilla
1/4 c Andes mints, chopped
2 1/2 c powdered sugar
- Whisk together flour, cocoa, salt, and soda. Set aside.
- Cream together butter and sugar. Beat until fluffy.
- Add egg and vanilla. Beat well.
- Add flour mixture 1/2 cup at a time.
- Form dough into a disc, wrap with saran wrap, and chill for 1 -2 hours.
- When chilled, roll out cookies and cut with desired cookie cutter. I actually used a biscuit cutter.
- Bake at 350 for 9 minutes and let cool.
While cookies are cooling, you can make the filling:
- Combine the gelatin and cold water in a small cup or bowl. Place cup in larger bowl of hot water and leave there until the gelatin is completely dissolved and liquid transparent.
- Remove the cup from the hot water and cool to room temperature but hasn't begun to set, about 4-5 minutes.
- Meanwhile, cream the shortening until fluffy. Beat in vanilla and Andes mints.
- Add powdered sugar about 1/2 cup at a time, beating until the mixture comes together. Scrape the sides of the bowl as needed.
- Beat in the gelatin.
Flip the cookie over. Make a teaspoon size ball of filling and flatten it out on the cookie. Top with another cookie and voila homemade oreos!
|I imprinted some with a small cookie cutter before baking.|
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