St. Patrick’s Oreo Cookies

Homemade Oreo Cookies

*2 and 1/2 cups All-purpose Flour

*1 cup Hershey’s Special Dark Chocolate Cocoa Powder

*2 teaspoons Baking Soda

*1/4 teaspoons Sea Salt

*1/2 cup Salted Butter, room temperature

*1/2 cup Butter Flavored Shortening

*1 and 1/2 cups Granulated Sugar

*1/2 cup light Brown Sugar

*2 Eggs, room temperature

*2 teaspoons Vanilla Extract

Directions:

In a stand mixer cream together butter, shortening, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.

Whisk together or Sift: Flour, chocolate powder, soda, salt and slowly add to the above creamed mixture until it forms a soft dough ball, cover cookie dough ball in plastic wrap and refrigerate at least 30 minutes.

Remove from fridge and using a cookie scoop (size of your choice or about 1 tablespoon per dough ball ) scoop cookie dough out onto Silpat covered 1/2 baking sheet, 12 cookie balls per sheet, pressing each dough ball slightly flat. Keep cookie dough cold in the fridge while each batch bakes. (For best results use a cool baking sheet for each batch of cookies.)

In a pre-heated oven bake 350* F. for 6-8 minutes. Allow to cool on baking sheet for 5 minutes before removing cookies to cooling rack. (Careful not to over bake)

Makes about 20 to 25 sandwich cookies (1 tablespoon dough ball per cookie)

Chocolate cookie recipe adapted from Sally’s Baking Addiction

Butter Cream Frosting

*2 cups Confectioners’ Sugar, add more as needed, until desired consistency

*1 cup Butter, softened

*1 teaspoon Cream Cheese Flavoring

*1 teaspoons Vanilla, clear if desired

*2 tablespoons Heavy Whipping cream

*Green Food Coloring, we used Mint Green Americolor

Directions:

*Sift into bowl Confectioners’ Sugar

*Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla, until a pale yellow color.

Slowly add confectioners’ sugar to creamed mixture, mixing on medium speed until well combined and desired texture, scraping sides every so often. Then stir by had to get rid of any air pockets.

Frost or pipe the frosting filling onto one cookie bottom and top with another cookie making a sandwich cookie, repeat and enjoy.

Store in an airtight container for a couple of days or freeze up to 2 weeks, I suggest if you are going to freeze frost/fill them after thawing.

Enjoy!

Lindy

Sour Cream Sugar Cookies

*
*1 cup Butter, room temperature

*1/4 cup Vegetable Oil

*1/2 cup Extra Light Olive Oil

*1/4 cup Light Sour Cream

*1   3/4 cups Granulated Sugar

*1 tablespoon Honey

*2 Eggs

*1 teaspoon Vanilla

*1 teaspoon Lemon Extract

*1/2 teaspoon Baking Soda

*1/2 teaspoon Cream of Tartar

*1 teaspoon Sea Salt

*5 cups All-purpose Flour, plus 2 tablespoons

*1/2 cup Corn Starch

**Extra Granulated Sugar, for dipping glass jar

*Cookie Scoop

*Glass Jar, etc….

*
In a stand mixer medium-low, cream together the butter, granulated sugar, honey, vanilla extract, lemon extract and sea salt. Mix until light yellow in color. Then add 1 egg at a time mix until eggs are combined. Add teal food coloring or color of choice.

*
In a bowl with strainer for sifting add the dry ingredients and sift together the dry ingredients: All-purpose flour, corn starch, cream of tartar and baking soda.

*
Add Slowly and incorporate the dry ingredients into the wet ingredients on lowest speed or hand stir, doing this will help so the dough won’t become too tough.

*
Use a 3 tablespoon cookie scoop heaped with cookie dough or use 3-4 tablespoons dough and roll into a balls and press down each ball with the bottom of a glass keeping them about 2/3 inch thickness, dipping the glass in sugar to prevent sticking (2 and 3/4 inches across the bottom of glass and use small saucer with around 1/4 cup sugar, for dipping the bottom of the glass). I also like to use a round cookie cutter (3 and 1/4 inches) to help with pressing the dough  so as to not make the cookie too thin and to keep them relatively the same size.

*
Place cookie dough balls on a room temperature, Silpat covered, 1\2 baking sheets.

*
Bake the cookies in a preheated oven 350*F. for 9-10 minutes. Tip:  If you choose to make smaller cookies adjust the baking time as needed.

*
Cool cookies on the baking sheet. Then place cookies in an airtight container in fridge or double bag them and keep in the freeze until ready to frost and eat.

*
Keep frosted cookies in an airtight container in the fridge, but best eaten right away.

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Serve cookies cold

*
Makes 33-36 Cookies

*

Sour Cream Frosting

*

*1/2 cup Butter, room temperature

*1/4 cup Sour Cream

*4 tablespoons Heavy Cream, more if needed for thinning

*1 tablespoon Vanilla Extract

*pinch Sea Salt

*4 cups Powder Sugar

*Food Coloring, pink or your choice

*
In a stand mixer with paddle attachment on low spread cream together: Butter, sour cream, heavy cream, vanilla extract and sea salt.

*
In a bowl sift  the powdered sugar and then gradually add to the creamed mixture until totally combined, adding extra cream to get desired consistency for frosting. Mix on medium-high speed 2 minutes or until light and fluffy. Frost Cookies and keep refrigerated.

Decorating Ideas:

*Rolos

*2 (2 ounce package) Airoheads Xtremes Rainbow Berry sweetly Sour Candy, cut each strip into 3 equal pieces

*Gold Coin Confetti Sprinkles, Wilton (We add a little Karo Syrup to the top of the rolo to attach gold coins

*Jet-Puffed Mallow Bits Vanilla, like Kraft ours was 3 ounce

For extra tips on making see Sour Cream Sugar Cookies

Enjoy!

Lindy