Thursday, July 28, 2016

Golden Oreo Stuffed Lemon Iced Cookies

Sometimes, as a part-time food blogger, you buy stuff with the intent to use them in a new treat but then either never make said treat or you change your mind about said treat and do something else.

This, ladies and gents, was one of those times. I opened the cabinet a couple weeks ago and saw a package of Golden Oreos and thought "huh, I never used those. What was I going to use them for again?"

Well, I could have just eaten the Oreos as is and be done with it but I much more prefer the traditional Oreo with my glass of milk so eating these by themselves just didn't seem worth the calories.

So I started looking around the inter webs for recipes that include Golden Oreos. Plenty of funfetti cake bars and the like but nothing tickled my fancy.

I then stumbled upon these cookies and I think my life changed a bit.

What's more summery than lemon? Exactly!

It was a meant to be! Cookie fate!

The cookie itself is a rich, velvety cookie with a good lemony zing. Topped with a simple lemon icing, it's the perfect balance of sweet and tart.

The best part? The surprise Golden Oreo inside! As I made these, I considered making them again with lemon Oreos (there are currently lemon Oreo thins out!) but after having one (or two...who am I kidding, I had three), I think the Golden Oreo is better - the creamy vanilla Oreo is the perfect complement to the tart lemon.

Now, one tip I will provide is to give your dough plenty of time to chill. When I say plenty, I mean plenty! The dough came out a bit sticky for me (given, it was an 80 degree day!) so I left it in the fridge for an hour or more but then tossed it into the freezer for a bit to make sure it was thoroughly chilled. Since you're working the dough around an Oreo, you need it solid enough that you can mold it but not so hard that you crumble the Oreo in the process.

I found if I flattened the dough into my palm, it warmed it just enough to allow me to wrap it around my Oreos without getting too sticky.

I got an exact dozen when I made them but if you use more or less dough per cookie than I did, you may end up with a different count. There's no right or wrong - you kind of have to just go for it and see how much dough works for you.

And work for you, these cookies will! Yum!

Golden Oreo Stuffed Lemon Iced Cookies
Adapted from Le Creme De La Crumb

Yield: About a dozen cookies

  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 cup (2 sticks) butter, softened
  • 2 tablespoons lemon zest
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 12 Golden Oreos
For the icing:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  1. Preheat oven to 350 degrees F. Grease cookie sheets lightly with cooking spray.
  2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  3. In your mixer, cream together the butter, sugar, and lemon zest.
  4. Add egg, vanilla, and lemon juice. Mix until smooth.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Cover and chill for at least 30 minutes (I left mine for an hour).
  7. Stuff your cookies: flatten about 3 tablespoons of dough into your palm, place a Golden Oreo into the center, and gently work the dough around the cookie, being careful not to break the Oreo. Once sealed inside the dough, place onto cookie sheet.
  8. Bake for 12-15 minutes or until bottoms are a golden brown.
  9. While cookies cool on cooking racks, make your icing. Whisk powdered sugar with your milk and lemon juice until blended. Add more sugar to thicken or more milk to loosen if you feel adjustments are needed.
  10. Once cookies have cooled, dip into icing to coat the tops and place onto wax paper for the icing to harden. Sprinkle any sugar or decoration onto icing before it hardens if you wish!