COOKIES CAT RECIPES

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COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES



Copycat Nabisco Oreo Cookies Recipe | Top Secret Recipes image

At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter.  In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like. Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!). Source: More Top Secret Recipes by Todd Wilbur. 

Provided by Todd Wilbur

Total Time 48 minutes0S

Prep Time 24 minutes0S

Cook Time 24 minutes0S

Number Of Ingredients 11

Nutrition Facts : Calories 140 calories

BEST MILANO COOKIES RECIPE - HOW TO MAKE COPYCAT MILANO ...



Best Milano Cookies Recipe - How to Make Copycat Milano ... image

Crisp and sweet, and sometimes minty, Milano cookies enjoy their perch atop the list of sophisticated cookies from our childhood. Turns out they are surprisingly easy to make and customize.

Provided by Michelle Doll

Categories     nut-free    vegetarian    Christmas    dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 20

Number Of Ingredients 9

1 c.

dark chocolate, chopped

2/3 c.

heavy cream

1 1/4 c.

all-purpose flour

1/2 tsp.

kosher salt

9 tbsp.

butter, softened

1 1/4 c.

powdered sugar

1

whole egg, plus 1 egg white 

2 tsp.

pure vanilla extract

1 tbsp.

whole milk

Steps:

  • Adjust an oven rack to center position and preheat to 350°. Line 2 baking sheets with parchment paper. Make the ganache: Add chopped chocolate to a medium heatproof bowl. In a small pot, bring the cream to a low boil. Immediately pour the hot cream over the chocolate. Let sit for 2 minutes, then lightly whisk to create a smooth sauce. Set aside. (At this point the ganache will be quite loose. But by the time the cookies are cooled, it will be thick enough to pipe between the layers. If it’s still too loose, refrigerate it for 5 minutes and stir.) Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar on medium speed. In a small bowl, use a fork to break up the whole egg. Add the egg white and mix to combine. With the mixer running, add the eggs a little at a time, making sure that it is fully incorporated before adding the remaining eggs. Stir in the vanilla extract and milk. Using a spatula, fold in the flour to completely combine. Move the cookie batter to a piping bag fitted with a large round (1/2") tip. Pipe the batter directly on the baking sheets. They should be piped about 3” long and at least 1.5” apart from one another, as they will spread in the oven. Bake both sheets simultaneously for 15 minutes, rotating the pans at the halfway mark. Continue baking until cookies are golden brown at the edges. Transfer to a cooling rack. Fill the cookies: Once cookies are fully cooled, pipe or spoon a teaspoon of ganache between the cookies to make sandwiches. (Not too much or it will spill out the sides.) If you need to serve the cookies immediately, refrigerate 5 to 10 minutes to help the ganache set up. 

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