Wednesday, September 30, 2009

Chocolate Sandwich Cookies (like "Oreo Cakesters")

When Dacia came down, she wanted to make chocolate sandwich cookies. No particular reason. Just wanted us to gain a couple extra pounds. So we perused allrecipes until we found a combination we liked. We ended up finding two different filling recipes and taste tested them. The cream cheese filling was definitely our favorite, but that may be because we're cream cheese addicts. The cookies tasted just like cream cheese brownies. They were sooo good. The other cream filling sounds a bit weird, but tastes just like the filling in a Twinkie, or Ding Dong. It's sweet, but really good, and makes the cookie more similar to an Oreo Cakester. My kids obviously liked this one best. Both were easy to whip up and these cookies were so pretty! Perfect for giving away because they're quick, easy, and oh so precious.

Cake Mix Cookie: (Double this recipe)

1 box devil's food cake mix (After trying all three main varieties of cake mixes, I definitely prefer Betty Crocker's... they always turn out better)
1/2 bar of Crisco
2 eggs
1. Preheat oven to 350°F. Mix cake mix, Crisco, and eggs, until well blended. Batter will be very stiff.
2. Roll into balls, or use a small cookie scoop. Drop onto an ungreased baking sheet. Before baking, I slightly flatten each cookie. I just the backside of a spoon to give them a very slight indentation.
3. Bake for 7-9 minutes. You want to UNDERbake them so they'll stay soft once they're filled. The cookies will definitely not look done when you take them out, but that's good. (Once you fill them, they have to be refrigerated. So, if you underbake them, they'll still stay soft and chewy after refrigeration)
4. Allow them to cool completely, and then refrigerate them. That way they firm up a bit before you fill them. It makes them easier to fill.
Cream Cheese filling:
1 8 oz. pkg. cream cheese, softened
1/2 c butter, softened
4 cups powdered sugar
1 tsp. vanilla

1. In medium bowl, cream the cream cheese, butter, and powdered sugar together until fluffy and fully incorporated. Don't overbeat or it'll become runny. Add vanilla. Refrigerate about 15 minutes before using.

"Other" cream filling:
1 1/2 cups shortening
4 cups confectioners' sugar
1/4 cup all-purpose flour
1/4 cup milk
1 1/2 tablespoons vanilla extract
2 egg whites, beaten

1. In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy.

2. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites.

Once your cookies are cooled, pipe a heaping tablespoon of filling onto the center(you want one big cylinder in just the middle of the cookie) of the bottom of one cookie. I found that by piping my filling on, it was neater once I sandwiched my cookies together. Plus, by piping it on the center of the cookie, it allows plenty of room for the filling to spread out and not leak out. Once the filling is piped on, top it with another cookie and you have a perfectly adorable chocolate sandwich cookie.

Because of the ingredients in the filling, be sure to refrigerate these. The filling doesn't hold up when it's not cooled. We know this from the runny, soggy messes Dacia took up to Joe. Also, they tend to be better the next day. The cookies are a bit softer from the filling and the filling has firmed up so it doesn't squeeze out when you bite into it.

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