BIG OREO RECIPES

Steps:

• 1. Mix cream cheese and cookie crumbs until blended. 2. Wrap in plastic wrap; shape into ball. 3. Refrigerate 1 hour or until firm. 4. Remove and discard plastic wrap. Place colored sugar in pie plate. Add cookie ball; roll to evenly coat cookie ball with sugar. 5. Use tip of wooden skewer or lollipop stick to draw lines in cookie ball to resemble a basketball as shown in photo. 6. Serve with cookies and apple slices. 7. TIPS & TRICKS 8. Special Extra: Serve with your favorite fresh fruit, such as strawberries, pear slices and/or orange sections, instead of, or in addition to, the apple slices. 9. Substitute: Serve with your favorite mini cookies, such as Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, Mini OREO Cookies and/or Mini CHIPS AHOY! Chocolate Chip Cookies, instead of, or in addition to, the OREO Thins Cookies. 10. Substitute: Substitute 1/2 cup white chocolate chips or 1/4 cup white sprinkles for the orange sugar. 11. NUTRITION INFORMATION: Makes 2-1/2 cups spread or 20 servings, 2 Tbsp. spread, 2 cookies and 3 apple slices each. Nutrition per serving: Calories230 Total fat11 g Saturated fat4.5 g Cholesterol10 mg Sodium180 mg Carbohydrate32 g Dietary fiber1 g Total sugars19 g Includes added sugars16 g Protein2 g Vitamin A4 %DV Vitamin C2 %DV Vitamin D0 %DV Calcium2 %DV Iron8 %DV Potassium2 %DV

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325°F (160°C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!