N’Oreos

These taste very much like Oreos. Change the flavor of the filling to come up with your own variations. Some suggestions are: coffee, chocolate, strawberry, peanut butter, or raspberry.

Makes: 24 cookiesHands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Makes: 24 cookies

Ingredients

  • 1 cup Hershey’s Special Dark cocoa, divided
  • 1¼ cups granulated sugar, divided
  • ¾ cup unsalted butter
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 1 large egg
  • 2 tsp. vanilla extract, divided
  • 1½ cups all-purpose flour
  • 1¼ tsp. unflavored gelatin
  • ½ cup vegetable shortening
  • 2½ cups confectioners’ sugar

Directions

  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
  • Place ¼ cup cocoa and ¼ cup granulated sugar in a bowl; set aside.
  • Beat remaining granulated sugar, butter, salt, and espresso powder until fluffy. Beat in egg, 1 teaspoon vanilla, and 1 tablespoon water. Stir in flour and remaining cocoa. Roll dough into 48 balls and roll each ball in sugar and cocoa mixture.
  • Place on baking sheets and press flat with a glass dipped in cocoa mixture. The cookies should be about ⅛" thick. Bake 18 minutes. Cool completely.
  • Soften gelatin in 2 tablespoons cold water. Beat shortening, 1 teaspoon vanilla, and confectioners’ sugar until smooth. Add dissolved gelatin; beat until smooth. Place a teaspoon of filling between two cookies; repeat with remaining cookies and filling. Refrigerate 30 minutes before serving. Cookies should be stored in refrigerator.

Recipe Information

Makes: 24 cookies

Ingredients

  • 1 cup Hershey’s Special Dark cocoa, divided
  • 1¼ cups granulated sugar, divided
  • ¾ cup unsalted butter
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 1 large egg
  • 2 tsp. vanilla extract, divided
  • 1½ cups all-purpose flour
  • 1¼ tsp. unflavored gelatin
  • ½ cup vegetable shortening
  • 2½ cups confectioners’ sugar

Directions

  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
  • Place ¼ cup cocoa and ¼ cup granulated sugar in a bowl; set aside.
  • Beat remaining granulated sugar, butter, salt, and espresso powder until fluffy. Beat in egg, 1 teaspoon vanilla, and 1 tablespoon water. Stir in flour and remaining cocoa. Roll dough into 48 balls and roll each ball in sugar and cocoa mixture.
  • Place on baking sheets and press flat with a glass dipped in cocoa mixture. The cookies should be about ⅛" thick. Bake 18 minutes. Cool completely.
  • Soften gelatin in 2 tablespoons cold water. Beat shortening, 1 teaspoon vanilla, and confectioners’ sugar until smooth. Add dissolved gelatin; beat until smooth. Place a teaspoon of filling between two cookies; repeat with remaining cookies and filling. Refrigerate 30 minutes before serving. Cookies should be stored in refrigerator.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat10g
Saturated Fat4.5g
Cholesterol25mg
Sodium140mg
Total Carbohydrate28g
Dietary Fiber2g
Sugars20g
Protein3g