"Oreo" Cookies

These are tasty!  Using the large end of a frosting tip, I have made mini "Oreos."  I am posting a filling recipe, but they are pretty good with marshmallow creme as the filling.  I also plan on using the cookie dough to make chocolate pie crust.


Cookie Recipe
3/4 cup powdered sugar
1/2 cup unsalted butter
1/2 tsp salt
1 1/2 tsp vanilla extract (GF)
1/4 cup unsweetened cocoa (we use Hershey's)
1 1/4 cup GF flour

1 - Preheat oven to 350 deg and line cookie sheets with parchment paper.  (I use silpat sheets instead.)

2 - Cream sugar, butter, salt and vanilla until light but not fluffy.

3 - Add cocoa and flour to make a cohesive dough.  Flatten dough and refrigerate until ready to bake.  (If refrigerating the dough, make sure it comes to room temperature to make it easier to roll.)  (Note:  You can bake this dough immediately.)

4 - Roll dough out to 1/4-inch thick.  Use round cookie cutter (or something to make a circle cookie 2.5 to 3 inches in diameter).  Arrange them on a prepared cookie sheet, about 1 inch apart.  Imprint with a cookie stamp, if desired.

5 - Bake for 8 minutes or until cookies just begin to brown on the bottom.  Cool on a wire rack.

6 - When cooled, spread with filling and make sandwiches.  Refrigerate until filling is set.

Creme Filling
1/4 cup unsalted butter
1/2 cup shortening
1/2 tsp salt, dissolved in water
1 tsp vanilla extract
2 cups powdered sugar

Cream butter and shortening until well combined.  Add salt water, vanilla and sugar.  Beat until mixture is fluffy.