Homemade Oreos

These are sooo good!

Homemade Oreos

2 boxes of Devil Food cake mix
1 1/2 cups Crisco
4 eggs

Combined all ingredients together and mix until well blended. Roll dough into little balls ( about the size of a quarter) and place on cookie sheet. Bake at 400 degrees for 7-8 minutes. Let cool.

Filling

3 cups powder sugar
4 oz soften cream cheese
2 tbsp milk
1 tsp vanilla
1/2 cup butter (melted)

Combine all ingredients and beat well. It’s always fun to use a little food coloring in the filling to make these a festive treat!

After the cookies have cooled, put the filling into the middle of two cookies and squish together until you have a Oreo!!! Repeat and enjoy!

Butterfinger Cookies

I found this one on Allrecipes.com because I had some leftover butterfinger candies from Halloween. It is REALLY good! Peanut Butter cookies kicked up a notch!

1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar
1 egg
1 1/4 cup peanut butter
1 1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
5 butter finger candy bars = approx. 15 mini bars, crushed

Combine butter, sugars, egg, pb, and vanilla - mix well. Add flour, soda and salt. Mix in crushed butter fingers. I also added about a cup of semi-sweet chocolate chips. Bake on greased cookie sheet at 350 degrees for 10 minutes. (I thought about 8 minutes was plenty.)

Enjoy!!

To Roll or Not to Roll" Sugar Cookies

1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups flour
1/2 teaspoon baking soda
Heat oven to 375 degrees

FOR NO-ROLL COOKIES
In large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.

FOR ROLLED CUTOUT COOKIES
Use 1 1/2 cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2 1/2-in cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.
About 4 dozen cookies