Oreo Cookies
:)
Yield
24 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | x |
gelatin, unflavored
unflavored |
*
|
| ¼ | cup |
water
cold |
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
cocoa powder
|
|
| 1 | x |
gelatin, unflavored
unflavored |
*
|
| 59 | ml |
water
cold |
|
| 237 | ml |
vegetable shortening
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball.
Let it stand 20 minutes, loosely covered.
Form dough into marble-sized balls.
Place 2 inches apart on greased cookie sheet.
Flatten each with smooth bottom of drinking glass greased once and dipped into the cocoa powder. Makes 2 dozens.
Bake at 400℉ (200℃). for 8 minutes.
Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner.
Let cool 20 minutes. Fill with COOKIE FILLING mixture.
Soften gelatin in cold water.
Place in heatproof cup in pan of hot water til gelatin is transparent.
Meanwhile beat Crisco until fluffy, adding vanilla and sugar gradually.
Beat in gelatin mixture when it is completely cooled, but not yet set or firm.
This is used to give the filling stability - as well as protein! When cooled, shape filling into 1 inch balls.
Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded-out like the originals.
