Christmas Oreo Cookies
Oreo fans will love these festive treats. It's hard to go back to the packaged version once you've tried them.
Servings 32 cookies
Calories 133
Ingredients
- 1½ cups all-purpose flour
- 1¼ cups cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup softened butter
- ½ cup light brown sugar packed
- 1½ cups granulated sugar
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso or coffee dissolved into 1 teaspoon warm water
- 3 oz green fondant icing
- 3 oz red fondant icing
Instructions
- Sift the flour, cocoa powder, salt, and baking powder into a large bowl, and set it aside.
- Cream the butter and sugars in a large mixing bowl. Add the egg yolk & egg, followed by the vanilla, then the instant coffee. Mix until combined, and be sure to scrape and mix in anything that sticks to the side of the bowl.
- Mix in the dry ingredients until they are incorporated.
- Wrap the dough with plastic wrap and cool in the refrigerator for at least 1 hour.
- Divide the dough in half. To soften and prevent cracks when rolling, knead the dough slightly.
- Roll one half between two sheets of lightly floured parchment paper into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
- Cut the dough into 64 circles with a 2-inch round cookie cutter. If there are any scraps, you will need to re-chill them before rolling them again.
- Place the cookies two inches apart on ungreased baking sheets and chill for 20 minutes. Decorate with a cookie stamp or cookie cutter (if using a cookie cutter, be sure not to cut through the dough).
- Preheat the oven to 325°F/165°C.
- The cookies should be baked until they are set (about 8 to 10 minutes). Do not let them get too dark, or they will become bitter.
- Allow to cool completely on cooling racks.
- Using the same cookie cutter as the cookies, roll out the fondant using powdered sugar instead of flour to just over a quarter-inch thickness.
- Brush one side of the fondant with a bit of water and press this onto the bottom of one cookie.
- Brush the other side of the fondant and place the bottom of a second cookie, pressing gently to secure the sandwich. Repeat with the remaining cookies, re-rolling the fondant if needed.
Video
Notes
• Be sure to allow the cookies to cool completely before assembling. Placing the fondant too soon will cause the cookies to soften and lose their crunch.
• Use powdered sugar instead of flour when dusting the rolling surface to avoid changing the texture if the cookie.
Nutrition
Calories: 133 | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 72mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 195IU | Calcium: 14mg | Iron: 0.8mg