I'm so excited to be hosting this year's Christmas Cookies Week! It's one of my favorite events to participate in and we've got a fantastic line up of foodie friends sharing their recipes.
I'm kicking things off with Chocolate Drizzled Ravioli Cookies from Taste of Home. I stuck with the recipe as written except I switched out the coconut extract for vanilla extract.
I like how the recipe suggests to form two disks, it makes it much easier to roll out. I swear by my pastry mats, just a little dusting of flour is needed and the clean up is easy.
I used a 2 1/4" cutter because for some reason I do not own a 2" round one.
I used a mini cookie scoop to drop the Oreo filling onto the cookies.
I built the cookie sandwiches on parchment lined baking sheets because it seemed easier than trying to transfer them from another surface.
The dough is SUPER tender. Make sure to leave room between them so you can crimp!
I decorated them a few ways. Some got just the chocolate drizzle which I loaded into a piping bag. Others got the drizzle and more crushed Oreo crumbs. I also did some with holiday sprinkles.
Because the filling has cream cheese the cookies must be refrigerated after chocolate sets. While these are awesome for Christmas, you can definitely enjoy them year round.
There are so many different types of Oreos now and you can change up the type of chocolate and how they are decorated very easily for any occasion.
Thank you to Sarah S. for sharing her recipe and thanks to all of the other bloggers joining me this week! Be sure to go and check out all the other #ChristmasCookieWeek recipes being shared using the links down below.
Chocolate Drizzled Ravioli Cookies
Ingredients
- 1 cup shortening
- 1-1/3 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 Oreo Double Stuff cookies
- 8 ounces cream cheese, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 2 teaspoons shortening
- Additional Oreo cookies, crushed, or sprinkles, optional
Instructions
- In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll.
- Meanwhile, preheat oven to 350°. For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended.
- On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling.
- Bake until edges are light brown, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. If desired, sprinkle with Oreo crumbs or sprinkles; let stand until set. Store in an airtight container in the refrigerator.
Welcome to #ChristmasCookiesWeek! It's that time of year when bloggers from all over the country share their most delicious cookie recipes, perfect for filling up your cookie trays or dessert table. Get ready to indulge in some amazing treats this holiday season!
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