Recipe of the Day - Mint Oreos

Courtesy of A Whisk and A Prayer
(http://whiskandaprayer.blogspot.com/)

Difficulty Level: Medium
Rating: 5 stars

This might just be my heaven! It was that good. I made these yesterday because I want to make them tomorrow for an event I have going on, and I needed to give them a test try. SO SO GOOD! I didn't even have mint extract, so I substituted that for peppermint extract and it was delish! Oh, and I didn't have margarine OR unsalted butter so I just used 6 Tbsp. of salted butter. Didn't seem to make a difference. I'm going to make mint and peppermint ones for tomorrow. The mint ones are perfect for St. Patricks Day! Hope you enjoy:


1 cup all purpose flour
1/2 cup unsweetened cocoa powder (sifted)
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
3 tablespoons margarine (or Smart Balance)
2/3 cup packed light brown sugar
1/2 cup white granulated sugar
1 teaspoon pure vanilla extract
1 large egg white

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.


Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log (easier said than done, some of my oreos were square). Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. (I didn't have parchment paper so I just sprayed a light layer of Pam.)
Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.

Cream Cheese Filling(From Sister's Cafe)
1/2 cup butter (1 stick)
1 block of cream cheese, room temp (8 oz)
3-4 cups - powdered sugar (depending on desired consistency)
1 - tsp mint extract
A few drops green food coloring

Cream butter and add cream cheese, add food coloring and mix well.
Add powdered sugar slowly until you reach your desired consistency.
Frost backs of cookies and smoosh together. (I put the frosting in a freezer bag, made a small cut in the corner, and frosted them that way - a knife would work too.)