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I saw a package of Neapolitan Oreo cookies at Albertson’s today. And then I thought it would be cool to put that cookie in a cookie. So I grabbed the package and drove home as fast as I could to get these puppies into the oven. Then I put the picture up on Lilyshop and then pinned them to Pinterest as fast as I could before any Neapolitan-lovers got the same idea. I beat you!
1. Heat oven to 350 F. Line two baking sheets with Silpat mats (nonstick baking mats) or parchment paper, and set aside.
2. In a small bowl, whisk together two eggs and vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in a sheet of plastic wrap and chill until firm, 20 to 30 minutes.
4. Remove dough from the refrigerator divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. The dough gets really soft and sticky so it’s easier to leave half in the fridge.
5. On a lightly floured surface divide the first half of dough into 11 balls. Take one piece of dough and wrap it around one Oreo cookie. Make sure you cannot see the cookie through the dough but don’t use too much dough otherwise you’ll end up with an awkward shaped giant cookie. There is exactly enough dough for 20-22 cookies so watch yourself! Transfer balls to prepared baking sheets. Repeat with remaining dough.
6. Bake until barely browned on the bottom, about 10 minutes. The cookies will look un-cooked but they are cooked. They are just very white cookies. Don’t let them overcook because they will become “scone-like” if left in the oven too long. Remove pan from the oven and set on a rack. Cool completely then drizzle with icing (recipe below).
For the icing:
1. In a small bowl stir together the powdered sugar and the milk until smooth.
2. Beat in corn syrup and vanilla until icing is smooth and glossy.
3. If it’s too thick, add more corn syrup. Add pink food coloring gel if you want the pink like mine.
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
These cookies are sensational. Not only do they look good, but they taste amazing. When baked, the almonds release a light and exotic oil which makes these cookies glow with goodness. These cookies are thin so they are nice and crisp and they complement ginger tea well.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!