Giving In To My Weakness
Oreo’s and doughnuts, love the way those two words sound. What can I say I confess that I’m a serious doughnut lover and its hard to walk by a doughnut shop without caving in to my weakness.
These yeast raised creations are just so good, the yeast and jelly filled ones by far are my favorites.
Just love getting all that powdered sugar all over my mouth after indulging into a blueberry filled one, admitting that I couldn’t only eat just half of one.
Yeast glazed doughnuts also rank pretty high up there. I always tell myself I’m a simple girl and the glazed ones don’t get any simpler than that and just hit the spot! Party in my mouth and I justify my lack of will power in how light and fluffy they are and calorie free right? At least that is what I tell myself, wink, wink.
These doughnut cookies are in honor of my kids, which are now grown. They love doughnuts as much as I do and particularly the yeast ones with sprinkles. I always remember a trip to the doughnut shop where my daughter always grabbed the chocolate glazed with sprinkles.
Makes me smile remembering what fun days those were. Even more fun eating them!
For the cookies I just used a sugar cookie dough and cut them out with a round cutter, then a smaller round cutter to cut out the center.
It was really fun being creative making these cookies. For the icing, I melted chocolate almond bark (you can use vanilla too) then used a mini icing spatula to place the icing on the cooled cookies. Sprinkling each cookie with some fun assortment of sprinkles while the icing is still warm smooth before hardening.
The almond bark dries very nice for a solid coating.
Chocolate and Vanilla
My family just loves Oreo’s, there is ALWAYS a package in our pantry begging to be accompanied with an iced cold glass of milk. There is just something about that yummy filling with the dark chocolate cookie. it is just so good isn’t it? No wonder it is American’s top selling cookie.
So I decided to go on a quest and make my own and I found two things in my baking tool kit to help: dark cocoa powder and cookie stamps.
I used the special dark cocoa powder you can find in most grocery stores and some cookie stamps I found in a local cooking store. They were perfect in getting that authentic look to the cookie with a unique design. You just imprint the cookie dough with the stamps and use a round cutter to cut them out. Head to my gadget page here for the cookie stamp I used.
For the filling I just made a simple American buttercream and piped them into the cookies once they cooled. I couldn’t wait for the first bite, they were so delicious. I love the way the dark cocoa taste along with the vanilla buttercream. It’s a marriage made in heaven.
You can easily scarf one down in record timing, and oh of course have an iced cold glass of milk on standby to enjoy with them!
So the question begs, do you eat them all together or remove the top and scrap out the filling and eat that first? Regardless, no wrong way to enjoy these awesome cookies!