Friday, April 8, 2011

Redemption Cookies

I needed to bake something extra delicious.
Why? Because Michael was ready to fire me as house-girlfriend.
He ran out of clean undershirts
& I basically tried to poison him with my cooking this week.

These are my redemption cookies.
They worked.
I think sandwich cookies are my new favorite. They're just so cute! The second you sandwich cookies, they automatically seem like they required extra effort. But these are made from a box of cake mix- they're so easy!
Start with one box of Devil's Food cake mix. 
Duncan Hines is my cake mix of choice.
Add in 2 eggs, 1/3 cup oil, and mix the ingredients until everything is fully incorporated.
It makes a thick dough- you might want to use a stand-mixer.
Scoop out the dough with a medium cookie scoop.
Place each scoop on waxed paper, placed on the counter.
Cut each scoop in half.
 Roll each half into a ball.
Place the ball onto a greased baking sheet.
Flatten the cookies down slightly with the back of a spoon.
Bake for 8-10 minutes in a 325 degree oven.
The cookies with look really puffy when you take them out of the oven,
but they flatten out as they cool
Allow the cookies to cool completely on the sheet.
While the cookies cool,
whip together the filling.
The filling should look fluffy, but still pretty dense.
Transfer the filling to a pastry bag, and pipe it onto the overturned cookies.
Stick another cookie on top.

Homemade Oreos
Chocolate Cookies
  • 1 (18.25 ounce) box of Devil's Food Cake Mix
  • 2 eggs
  • 1/3 cup oil
Filling
  • 1/4 cup unsalted butter, softened
  • 1/4 cup shortening, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper, and lightly grease the parchment paper. Place a square of waxed paper onto the counter.
  2. In a medium bowl, mix together the cake mix, eggs, and oil until all the ingredients are fully incorporated. Scoop the cookie dough with a medium-sized cookie scoop, and place them onto the waxed paper. Cut the scoops in half, and roll each half into a ball. Place the cookie balls onto the greased cookie sheet. Slightly flatten the balls with the back of a spoon.
  3. Bake for 8-10 minutes. Allow to cool completely.
  4. Beat the ingredients together in a stand mixer until the ingredient
  5. To make the filling, place butter and shortening in a mixing bowl. At low speed, gradually beat in the sugar and vanilla. Once the sugar is incorporated, turn the mixer on high and beat for 2-3 minutes, until the filling is light and fluffy.
  6. Pipe the filling onto half the cooled cookies. Top with the remaining cookies.

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