Stoneo’s (infused oreos)
Yields 18 Cookie Sandwiches
1/2 cup green butter OR coconut oil
1/2 cup sugar
1 tsp salt
1 egg OR 1 flax egg OR 3 tbsp applesauce
1 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
Knead into dough, chill in the fridge 20 minutes.
1 cup powdered sugar
1/4 cup butter or coconut oil
1 tsp vanilla extract
Spoon mixture in piping bag or ziplock
Flour surface and roll out dough as thin as you want-keep in mind oreos are a thin chocolate cookie with a famous crisp so not too thick or you’ll have Whoopi’s pies. Use a small lid or cookie cutter to make the circles, bake on greased tray at 285 for 25 minutes.
Let cool 1 hour before piping dime to nickel size dollops in between the cookies.
I don’t recommend coconut oil as replacement if you don’t like coconut-opt for crisco or plant butter instead.
Pro tip use infused sugar in the dough + infused butter in the frosting too!