red velvet oreos

Name: Red Velvet Oreos
Prep time: 40 min
Cook time: 10 min
Yield: 24
Cuisine: American
Ingredients: FOR THE COOKIES; 1 1/2 cup(s) all-purpose flour; 2 tablespoon(s) unsweetened cocoa powder; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 cup(s) sugar; 8 tablespoon(s) unsalted butter, softened; 1 large egg; 1 tablespoon(s) liquid red food coloring; FOR THE FILLING; 2 cup(s) powdered sugar; 1/2 cup(s) vegetable shortening; 8 tablespoon(s) unsalted butter, softened; 1 tablespoon(s) hot water; 1/2 teaspoon(s) vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.laurenslatest.com/red-velvet-oreos/

yield 24 serving(s)

prep time 40 Min

cook time 10 Min

method Bake

Ingredients For red velvet oreos

FOR THE COOKIES
1 1/2 c

all-purpose flour
2 Tbsp

unsweetened cocoa powder
1 tsp

baking soda
1/4 tsp

baking powder
1/4 tsp

salt
1 c

sugar
8 Tbsp

unsalted butter, softened
1 lg

egg
1 Tbsp

liquid red food coloring
FOR THE FILLING
2 c

powdered sugar
1/2 c

vegetable shortening
8 Tbsp

unsalted butter, softened
1 Tbsp

hot water
1/2 tsp

vanilla extract

How To Make red velvet oreos

1
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.

2
To make the cookies, whisk flour, cocoa baking soda, baking powder and salt into a bowl to combine. Beat the sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in the egg and food coloring. Add in the dry ingredients and stir until the dough comes together. Form the dough into balls {about 1 tablespoon each} and place the dough balls at least 3 inches apart on baking sheets. Flatten the balls slightly with the bottom of a drinking glass. Bake 7-8 minutes or until edges start to set. Cool 5 minutes on baking sheets before removing to cooling rack.
3
To make filling, beat powdered sugar with shortening, butter, water and vanilla in a mixing bowl with an electric mixer until light and fluffy. Place filling in a pastry bag fitted with a 1/2 inch round tip. Pipe filling onto one cookie and top with another cookie, pressing together slightly to spread the filling. Serve, or store in an airtight container for up to 3 days.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.