Nabisco Oreo Cookie

By NicoleS

Ingredients

• Cookie:
• One 18.25-ounce package Betty Crocker chocolate fudge cake mix
• 3 Tbsp. shortening, melted
• 1/2 cup cake flour, measure then sifted
• 1 egg
• 3 Tbsp. water
• 2 Tbsp. brown paste food coloring (optional-if not using, increase water to 1/4 cup)
• Filling:
• 3 3/4 cups powdered sugar
• 1/2 Tbsp. granulated sugar
• 1/2 tsp. vanilla extract
• 1/2 cup shortening
• 2 Tbsp. hot water

Details

Servings 60

Preparation

Step 1

Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350°F.

On a lightly floured surface, roll out a portion of the dough to just under 1/16-inch thick. Cut with a round cookie cutter 1 1/2-inch in diameter. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of nonstick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.

As the cookies cool, combine the filling ingredients well with an electric mixer.

With your hands form the filling into balls about 1/2 to 3/4 inch in diameter.

Place a filing ball in the center of the flat side of a cooled cookie and press with another cookies, flat side down, until the filling spreads to the edge.

Note: If the cookie dough seems too tacky, you can work in as much as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable but not tough.

The brown paste food coloring give the cookies the dark brown, almost black color of the originals. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 Tbsp. to 1/4 cup.