Saturday, February 12, 2011

Oreo's--Valentine's Dessert 4


Homemade Oreo's
Makes about 18 sandwich cookies


Making this recipe is so basic and simple but can easily be dressed up for any holiday or occasion! Plus, it's a great activity to do with your children! There are many recipes floating around the blogosphere. But I chose the simplest version with the cake mix from Tangled and True because I am lazy and cake mix was on sale! I adapted it a bit. But they were a bit greasy so next time I think I'll try the non-cake mix version (she has both on her blog).

Cake Mix Cookie version
1 package devil's food cake mix - Chocolate or German Chocolate (If you are going to use the German chocolate mix be sure to press cookies to slightly flatten then immediately after removing them from the oven - this will insure a perfectly round cookie)
2 eggs
1/2 cup oil (or butter flavored shortening)

Cream filling (enough filling with plenty to spare)
1 stick butter
1 package of cream cheese (8 ounces)
3-4 cups confectioner's sugar (depending on desired consistency)
1 tsp vanilla extract
Food coloring or food gel, optional

Cream butter (about 2 mins). Add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency. Add vanilla and food coloring, if using. Mix.

Directions:
Pre-Heat oven to 350 degrees.

Mix ingredients with hand mixer until comes to a thick consistency. Now, this is a fun part for your kids to help with, Roll dough into balls (about the size of a ping pong ball, try different sizes for different cutters. I used golf ball sized balls for bigger cutter). Place on lightly greased cookie sheet. Bake for 8-9 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.

Can you believe I am showing you into my messy kitchen especially with bad lighting? Shock! Well, I am because I am a visual person and like to see some helpful tips :)
If you want shaped cookies then cut them out now. Cut (and eat the scraps as you go along :) ) with cookie cutter and flip over so pretty side is face down. To assemble the cookies, use a pastry bag with any tip you've got (you can always use a zip lock bag with a round tip or just use a butter knife) add about a tablespoon of filling into the center of one cookie. Place the opposite cookie or for rounds one that is similar in size on top of the filling, the nice looking side up, of course. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Now, if you'd like, roll the cookies gently in a bowl of sprinkles of your choice. Refrigerate. Store cookies in fridge because of the frosting plus they taste better and have a nicer firm look.

And then I went a little crazy with the wonderful lighting...


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2 comments:

  1. YUM! Those look delicious! And beautiful! I want to make some right now.

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  2. I made these (as well as a set with strawberry cake mix, for my nephew who doesn't like chocolate) and they were a hit! They were super easy (although I didn't make them heart shaped) and very tasty... Thanks for the great idea. Also, the filling was enough for both batches of cookies.

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