What You Need:
- 3/4 cup butter
- 1 cup+2tbsp sugar
- 1 egg
- 1 tbsp water
- 1 tsp vanilla
- 1 1/2 cups flour
- 3/4 cup cocoa powder
- 1/2 cup shortening
- 1 tsp vanilla
- 1/2 packet or 11/4 tsp unflavored gelatin
- 2 tbsp cold water
- 2 1/2 cups powdered sugar
What You Do:
- Cream the butter and sugar
- Add the other wet ingredients
- Add the dry ingredients.
- Roll out the dough to about 1/8-1/4 inch thickness
- Cut out your desired shapes
- Bake at 325 for 8-15 minutes depending on the size of your shapes (these bunnies took about 8 minutes. The roundish ones I attempted before I admitted my lack of spatial skills took closer to 15.)
- Dissolve the gelatin in 2 tbsp cold water. Place the container you are dissolving it in into a bowl of hot water to help it dissolve.
- In a second bowl (or the cookie dough bowl which you already washed out somehow because you are amazing.), cream the shortening.
- Add vanilla and mix.
- Add gelatin (don't let the gelatin set before you add it. If you do, you'll have big yucky gelatin chunks in your frosting. Better to leave it out altogether than to have chunks).
- Add powdered sugar and mix.
- Frost cookies while still warm, making "sandwiches" from two chocolate cookies stacked with frosting in between them.
- Obviously this would work with pretty much any shape cookie cutter you have, or round using a cup or lid or whatever you have on hand. Easter bunny cookies or Easter egg cookies seem especially appropriate this time of year, but I'd stay away from shapes with long thin appendages if choosing a different shape for some other holiday or season. The ears of these rabbit cookies occasionally broke off- eggs would be much easier to achieve consistent results with right away!
- Use ugly-but unbroken-ones as bottoms and prettier ones as tops.
- Eat broken ones yourself or give them to your small helpers.
- If you want to dye the filling, I recommed adding food coloring when you add the vanilla.
- If the unflavored gelatin scares you, just ignore it. The texture won't be quite as similar to real Oreos, but they will still taste good and be fine.
- I recommend frosting your bottom layers on a plate or other flat surface and not in your hand to prevent breakage if you have a delicate shape (I had a ton of bunny ears break off until I realized that was the cause)
- I was using a sort of small surface to roll the dough out, so I only rolled out about half the dough at one time.
- I didn't count, but if you use a small cookie cutter like I did, this recipe makes 10 bazillion cookies and is perfect for bringing to a family holiday celebration...and then you spread out the calories amongst your relatives instead of being tempted to eat several dozen yourself :)