Homemadeoreos Recipes

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

Steps:

• Cookies:.
• Mix cake mix, eggs and oil together well.
• Shape into marble size balls.
• Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
• Filling:.
• Mix margarine, cream cheese, icing sugar and vanilla together.
• When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

Steps:

• 1. In a medium size bowl, mix together flour, cocoa, baking soda, baking powder, salt, and sugar.
• 2.Beat in the butter and egg. Mix until the dough comes together in a mass.
• 3. Take about a teaspoon size of dough and roll it into a ball, place on the cookie sheet and press down. Continue with the rest of the dough, placing each two inches apart. Cook in oven on 375 for 9 minute.
• 4. For the filling, beat the cream, sugar, and vanilla.
• 5. Using a frosting or ziploc bag, pipe filling onto half of the cookies.
• 6. Press a unfrosted cookie onto each of the frosted cookies.
• 7. Enjoy!

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Steps:

• Preheat oven to 350 degrees. Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.
• Mix together butter, milk, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

Steps:

• Place the water, ground turkey, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

Steps:

• Preheat the oven to 325 degrees F.
• Blend all the cooking ingredients with an electric mixer.
• Then, knead it with your hands until it reaches the consistency of dough.
• Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
• Bake for 6-8 minutes or until the cookies are crunchy.
• Let the cookies cool on the sheets.
• As the cookies cool you can start making the filling.
• Combine all the filling ingredients and mix well with an electric mixer.
• With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
• Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
• You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!