Once you try the Oreo cookie sandwich, you want it again and again. Perhaps this is due to the fact that the filling is between two layers of cookies gives it an amazing taste and extra sweetness. Chocolate-vanilla cookies with a layer of fudge – very tasty and both kids and adults will surely enjoy it. друзьями: 
Time: 30 мин.Difficulty: easy. Quantity: 24 cookies. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. plus 2 tbsp. l (30 gr.) Room butter temperature
- 1/2 tbsp. Sahara
- 1 large egg yolk
- 1 tsp vanilla extract
- 1.25 Art. premium flour
- 1/4 Art. cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 170 gr fondant
Recipes with similar ingredients: premium flour, vanilla extract, cream, eggs, cocoa
Recipe preparation:
- Beat butter with sugar until light and lush consistency. Add the egg yolk and vanilla, mix again. sift flour, cocoa powder, baking powder and salt into a separate bowl. Add to butter and mix well.
- Divide the mass into two discs, wrap and cool the dough until will not harden for at least an hour.
- Heat the oven to 175 ° C and line 2 parchment baking sheets paper.
- Knead the dough once or twice on a flour-sprinkled working surface to make it softer (this will prevent cracking dough during rolling), and then roll it into a thick layer no more than 0.6 cm.
- Cut out cookies using 5 cm cookie cutters. And put them on a baking sheet. If the dough is cracking, then it can be roll out again, and if it gets too soft, you just need to refrigerate for 15 minutes before rolling out again.
- Bake cookies for about 8 minutes until they lose their luster. Allow to cool before removing from pan.
- Roll the fondant to a thickness of 0.3 cm using as powdered sugar (not flour), and cut 5 cm circles using the same molds as for cookies. Lubricate one side of the fudge with a little water and press down to the bottom of one cookie.
- Then grease the other side of the fudge with water and place on it the second cookie, squeezing it carefully so that the cookie sticks together. Repeat the same with the remaining cookies, re-rolling fondant if necessary. Keep cookies tight container up to 3 days.
