all-purpose flour, sifted Butter, softened chocolate frosting eggs, whisked granulated sugar Hershey's special dark cocoa, sifted milk powdered sugar, sifted salt vanilla bean paste vanilla extract Desserts

Wedding Cake Ideas: Giant Oreo Cookie Video

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via: Popsugar

Special Equipment:
Two 8″ round tart pan
Wilton Fondant Alphabet Number cookie cutters
Ateco 6 Piece Plain Square Cutter Set

Giant Oreo Cookie
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Giant Oreo Cookie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
For The Dough:
  • 1 1/2 cups Hershey's special dark cocoa, sifted
  • 1 1/2 cups all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1 cup Butter, softened
  • 2 cups granulated sugar
  • 2 large eggs, whisked
  • 1 1/2 teaspoons vanilla extract
For The Filling:
  • 1 cup Butter, softened
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons milk
For The Decorations:
  • 1/2 cup chocolate frosting
Servings:
Units:
Instructions
To Make Oreo Crust:
  1. Preheat the oven to 325ºF.
  2. In a medium mixing bowl, sift together cocoa powder, flour and salt. Set aside.
  3. Into a large bowl, cream together butter and sugar. Add eggs and vanilla and continue mixing. Add the dry ingredients a little at a time and mix on medium speed just until combined.
  4. Spray pans with non-stick cooking spray. Place about 2 cups of dough into each pan leaving 1/4" from the top. Wrap leftover dough in plastic wrap and place in refrigerator for 20 minutes to firm up. Bake pans for 45 minutes until cookie is baked through and a toothpick inserted comes out clean.
To Make Top Decorations:
  1. Dust work surface with flour and roll out the leftover cookie dough until 1/4" thick. Cut out triangles and letters. Roll pieces of dough into a rope to make the remaining cookie accents. Place cut out cookie accents on parchment paper lined baking sheet and refrigerate for 15 minutes. Bake at 325ºF for 6 to 8 minutes or until set.
To Make Filling:
  1. In a large bowl, cream together butter, sugar, vanilla bean paste and milk using a handle mixer set to medium. Line an 8" round cake pan with parchment paper and fill pan with filling using a spatula to make even and smooth. Place in refrigerator for at least 1 hour to set.
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