Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, 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.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. 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. Dunk generously in a large glass of milk.

Cookie Ice Cream Sandwiches

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Multi-colored candy sprinkles or miniature chocolate chips, if desired

Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Choco-Peanut Butter Cups from Pilsbury

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup Hershey's® premier white baking chips (6 oz)
1 1/2 cups JIF® Creamy Peanut Butter
1 cup Hershey's® semi-sweet baking chips (6 oz)
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

Lime Meltaways

1 stick of butter melted and at room temperature.
1/3 cup confectioners' sugar
2 tablespoons lime juice
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

In a medium bowl, whisk together flour, cornstarch, and salt, then add the melted butter, 1/3 cup of powdered sugar, lime juice and vanilla. This will form a ball
Using your hands, roll the dough into one long 1 1/4-inch-diameter log. Chill at least 1 hour and then slice.
Slice the dough into 1/8-inch-thick rounds.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
While still warm, toss the cookies two at a time in a bag filled with powdered sugar
Place the cookies on the wire rack to cool completely.
Store baked cookies in stacks of three or four in cupcake foils
They will keep in an airtight container for up to 2 weeks

Butterscotch-Pecan Cookie Wedges

1 roll (18 oz) Pillsbury® refrigerated sugar cookies
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 tablespoons milk
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Heat oven to 350°F. In large bowl, break up cookie dough. Stir in pudding mix and milk until well blended. Stir or knead in 1/2 cup of the pecans. Shape dough into flattened round. Cover; refrigerate about 30 minutes or until slightly firm.
Divide dough into 4 pieces. On ungreased large cookie sheet, press each piece into 6-inch round
Bake 13 to 17 minutes or until edges are golden brown. Immediately cut each round into 8 wedges. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In 1-quart saucepan, heat chocolate chips and oil over low heat about 2 minutes, stirring constantly, until chips are melted and smooth. Dip one cut side of each wedge into melted chocolate mixture; immediately sprinkle with remaining 1/2 cup pecans. Place on parchment paper until set. Store covered at room temperature.
Bake 13 to 15 minutes

Sweetheart Face Cookies

Ingredients:

1  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Red food color, if desired
1  container (1 lb) vanilla creamy ready-to-spread frosting
Assorted small candies or candy sprinkles

Instructions:

Heat oven to 350°F. Remove half of dough from wrapper; refrigerate remaining dough until needed.
On lightly floured surface with rolling pin, roll dough to 1/4-inch thickness. With 2-inch heart-shaped cookie cutter, cut out dough hearts. On ungreased cookie sheets, place hearts 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small bowl, mix frosting and food color until desired pink color. Spread frosting on cookies. Decorate with assorted candies to resemble faces.

Valentine Cookie Pops

Ingredients:

1  package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies
20  flat wooden sticks with round ends
1 1/4  cups vanilla creamy ready-to-spread frosting (from 1-lb container)
Assorted small candies, or candy decors or nonpareils, if desired
10  yards red curling ribbon

Instructions:

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Chocolate Heart Peanut Butter Cookies

Cookie:

1  pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3  tablespoons vegetable oil
1  tablespoon water
1  egg
2  tablespoons sugar
36  heart-shaped milk chocolate candies (Dove has some good heart candy)

Instructions:

Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

 

(We did hearts and kisses for Valentine's Day)

Heart Sandwich Cookies

 Cookies:

1/2cup butter, softened
1/2cup granulated sugar
 1egg
1tablespoon milk
1teaspoon vanilla
1 1/2cups Gold Medal® all-purpose flour
1/2teaspoon baking powder
1 teaspoon red edible glitter

Cinnamon Filling:

1/4	cup red cinnamon candies
1/3	cup water
3	tablespoons butter, softened
3	cups powdered sugar

In medium bowl, beat 1/2 cup butter, granulated sugar and egg with electric mixer on medium speed until creamy. Beat in milk and vanilla, scraping bowl frequently, until well mixed. On low speed, beat in flour and baking powder until well mixed, scraping bowl frequently.
Shape dough into 2 equal halves; wrap in plastic wrap. Flatten each to 1/2-inch thickness. Refrigerate until firm, about 1 hour.
Heat oven to 400°F. On generously floured surface, roll out 1 half of dough 1/8 inch thick. Cut with small (2-inch) heart-shaped cookie cutter. On ungreased cookie sheets, place cookies 1 inch apart. Sprinkle glitter on cookies. Bake 5 to 8 minutes or until edges are lightly browned. Repeat with remaining half of dough, except do not sprinkle with glitter. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
Meanwhile, in 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Remove from heat. Using wire whisk, stir in butter and powdered sugar, 1/3 cup at a time, until smooth.
Spread or pipe heaping teaspoon filling in center of flat side of each undecorated cookie. Press decorated cookie over filling; press firmly to secure.

Hugs and Kisses Cookies

Cookie Dough:

1 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
2 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Buttercream Icing

1 1/4 cups sifted confectioners' sugar
1/2 cup butter, softened
1/2 tsp. vanilla extract
1 to 2 tbsp. milk

Instructions:

In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well, then mix in the vanilla extract. In a separate bowl, combine the flour, baking soda and cream of tartar. Add the flour mixture to the butter mixture, one third at a time, until thoroughly combined.
Divide the dough into 2 equal portions and flatten each into a disk. Cover each disk in plastic wrap and refrigerate for 2 to 3 hours, or until the dough is firm enough to work with. If it becomes too firm, soften at room temperature for about 5 minutes.
Preheat the oven to 350 degrees. On a floured surface, roll out the dough to a 1/4-inch thickness. Then, use a butter knife to cut out the cookies into X's and O's. Remind your child that giant letters need to be wider than smaller ones to keep them from breaking easily.
Using a metal spatula, carefully transfer the cookies to a baking sheet, leaving about 2 inches between them. Bake for 8 to 10 minutes (longer for really big cookies) or until lightly browned around the edges.
Remove the cookie sheets from the oven, place on wire racks and cool for 2 to 3 minutes. Using a metal spatula, transfer the cookies to the rack and cool completely. Makes about 3 dozen cookies, depending on their size.
While the cookies are cooling, make the buttercream icing: Beat together the sugar, butter and vanilla extract. Add the milk a few drops at a time until the mixture is spreadable. Makes 1 1/2 cups.
Frost the cookies with the icing and sprinkle on tinted red or pink sugar, if desired.

Homemade Oreos

Cookie:

2 pkg. German chocolate cake mix
1 1/2 c. shortening
4 eggs

Mix well, roll into balls the size of marbles, no larger.  Bake at 350 degrees for 8-10 mintues.  Let cool completely.

Frosting:

1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 tbsp. vanilla
4 c. powdered sugar

When the cookies are cooled, frost the backside of half the cookies and put together with the other half to make a sandwich.