The Nerd's Wife

Ever since I saw these cookies on Bake at 350, I have been *dying* to try them. I thought I’d add some holiday colors to the icing to give the cookies a festive look. These would be perfect for a holiday party or cookie exchange.

Now, these cookies don’t taste *exactly* like Oreos. In fact, the cookie tastes a lot like a brownie, but the icing is pretty darn close.

Homemade Oreos
Source: Bake at 350 for cookies
Martha Stewart Holiday Cookies magazine for icing recipe

Ingredients:
For Cookies
(Makes about 3 dozen small cookies)
2 1/2 c all-purpose flour
1/2 c dutch-process cocoa
1/2 tsp coarse salt
1 c unsalted butter
1 c sugar
1 egg
1 tsp vanilla

For Icing
(I doubled this recipe to be sure I had enough for all the cookies I made)
4 Tbsp unsalted butter, softened
1 1/2 c confectioners’ sugar
1/4 c granulated sugar
2 tsp vanilla extract
Gel Food Coloring

Directions:

Preheat oven to 350 degrees F. Whisk together flour, cocoa and salt. Set aside.

Cream butter and sugar with a stand mixer fitted with the paddle attachment. Add the egg and vanilla and mix well. Gradually add the flour mixture until a dough is formed.

Roll out the dough on a clean surface sprinkled with flour and cocoa. Cut out circles and gently press a small star-shaped cookie cutter into each cookie, but don’t go all the way through. Place the cookies on a parchment-lined cookie sheet and put in freezer for about 5 minutes so the cookies will hold their shape.

Bake for 8 minutes and then cool completely. While cookies are cooling, prepare the icing.

Beat the butter with an stand mixer on medium-high speed until pale and creamy.Gradually add confectioners’ sugar and then granulated sugar, mixing to combine. Mix in vanilla and tint with food coloring as desired.

When the cookies are cool, spread the icing on the bottom of one cookie and top with another, like the beloved store-brand treat.

Happy Holidays!

Don’t miss these yummy holiday cookie recipes!

This is not the recipe I was originally planning to post today, but a killer migraine last night defeated my attempts to make French Macarons. I had already made and photographed these cookies, so they moved up in the line. My family dubbed these cookies “Balls of Heaven.” They quickly disappeared, leaving no trace.

This recipe makes a TON of cookies. I had about 3 dozen from my batch and made them a little bigger than the recipe originally called for.

Fruitcake Cookies

Ingredients:
4 c chopped pecans
2 c Graham Cracker crumbs
1 c candied cherries
1 c candied pineapple
4 1/2 c mini marshmallows
1/2 c evaporated milk
1/4 c butter
2 c coconut flakes

Directions:
In a large bowl, mix together the pecans, graham cracker crumbs, cherries and pineapple.

In a large saucepan, melt the butter, marshmallows and milk, stirring constantly. Pour over the pecan mixture and stir together.

Shape into 1-inch balls and roll in the coconut flakes. You’ll need to wash your hands frequently, as this step is quite messy.

Line up the cookies on wax paper and allow to harden. Store in an airtight container and enjoy!

Happy Holidays!

Don’t miss these yummy holiday cookie recipes!