Mint Cream Oreo Cookies

Homemade Oreos

Ingredients:

1 Devil's food cake mix (or chocolate cake, see recipe below)
3 egg whites, plus 2 tbsp. water
2 tbsp. oil -- or vanilla yogurt
1/2 c. cocoa powder

Chocolate cake from scratch:
1¼ cup flour
2 tablespoons cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
1 tablespoon vanilla extract
(I did not add the wet ingredients, follow the instructions from above for that)

Directions:

1. Blend well until you can shape dough into ball. Let stand for 20 minutes. Spray hands with Pam spray (or use oil) so it is easier for you to roll balls. Form dough into half inch balls and place 2 inches apart on greased cookie sheet.

2. Flatten each ball with the smooth bottom of a drinking glass.

3. Bake at 350 degrees for 8 minutes. (keep a watchful eye, you do not want them to burn!!) Remove cookies at once and immediately flatten with the back of a spatula. Let cool for 20 minutes on cooling rack.

Filling:

1 envelope of unflavored gelatin
1/4 c. cold water
1 c. butter
1 lb. plus 1 c. powdered sugar
1 tsp. vanilla

**Note: If you want to make just a regular buttercream frosting it works as well. (see bottom of post for good alternative filling recipe)**

Directions:

1. Soften gelatin in 1/4 cup cold water. Place gelatin in a heat proof cup. Then place the heat proof cup in a pan of hot water until the gelatin becomes clear.

2. Beat butter and sugar until light and add vanilla. Let the gelatin cool and then add to the frosting and mix well.

3. Frost one side of the cookies and then place a new cookie on top of that one, press down to create your homemade oreo!

The second recipe I use is a bit harder, but worth the effort. I hope you enjoy!!

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 c. sugar (use less for 'real' oreo taste)
1/2 c. plus 2 tbsp (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the Cream filling:
1/2 c. room-temperature, unsalted butter (1 stick)
2 c. sifted confectioners’ sugar
2 tsp vanilla extract

1. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter, and then the egg, while beating. Mix dough completely.
2. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Spray bottom of a cup with PAM (or any non-stick spray, or real oil) and flatten each cookie. Bake for 9 minutes.
3. Cream Centers: At low speed mix butter till smooth, then gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
4. Use a pastry bag (or a ziplock with the tip cut off) to put small tsp amount of cream in the center of one of the cookies. Place and press another like-sized cookie on top.



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