Don't miss another issue…      Subscribe

Oreo Sandwich Cookies

 
6c5e38a886e13217481c 550
291

Yield

2

dozen cookies (4 dozen wafer

Prep

45

min

Cook

5

min

Ready

90

min

Low Cholesterol, Trans-fat Free
 

Ingredients

Cookie wafers
1 each cake mix
box, fudge
79 ml water
30 ml vegetable shortening
Cream filling
828 ml powdered sugar
7.5 ml sugar
granulated
2.5 ml vanilla extract
118 ml vegetable shortening
no substitution
*
45 ml water
hot

Directions

Preheat oven to 325℉ (160℃).

Blend all ingredients; then knead with your hands until it is pliable like dough.

Form dough into ¾ inch balls and press flat, ½ inch apart on greased cookie sheets.

Bottom of a glass works nice for this.

Bake 4 to 6 minutes or until cookies are crunchy.

I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice ⅛ inch thick, as well.

Let cookies cool on sheets.

Combine filling ingredients and mix well.

Form into balls about ½ to ¾ inch in diameter, again using your hands.

Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 103419% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 863mg 36%
Total Carbohydrate 69g 69%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 18% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed