French Silk Pie Cookies

Servings: 42

subheading: Cookie Dough:

2 cups flour - remove 2 T, reserve if needed

⅓ cup Dark Cocoa Powder

7 Oreo cookies (cream removed) approximately ½ cup

1 cup salted butter, softened

1 cup sugar

1 egg yolk

1 teaspoon Vanilla

subheading: French Silk Filling:

4 oz semi-sweet chocolate or ⅓ cup mini chips

1 Tablespoon salted butter

2 oz. Instant chocolate pudding mix (½ of package)

½ cup milk

¾ cup heavy cream

¼ cup powdered sugar

1 tsp Vanilla

Process or grind the Oreo Cookie parts, without cream, to a fine powder

Whisk flour, cocoa and ground Oreos in a small bowl; set aside

Cream butter and sugar until light and fluffy (3 to 4 minutes), scraping sides as needed

Add yolk and vanilla beating another minute to well incorporate

Mix in flour mixture until no flour is noticeable - if sticky, add the 2 T of reserved flour

subheading: Cut-Out or Stamp Cookies:

Roll out dough to 3/8 inch thick between 2 sheets of parchment paper

Slide rolled out dough onto back of a baking sheet and place in the fridge for 20 minutes (longer is OK)

Remove from fridge and use cookie cutters/stamp cutter (dipped in flour completely & tap to remove excess flour from stamp

Place each cookie onto baking sheet lined with a silicone mat or parchment paper

NOTE: return rolled dough to fridge if getting soft or sticky

Cookies should be 1 inch apart

Put back in fridge for 20 minutes or freezer for 10 minutes before baking

subheading: Bake the cookies in 350° preheated oven:

Bake for 8 minutes and turn tray

Bake an additional 4 to 6 minutes (total 12 to 14 minutes)

Don’t worry if cookies look puffy when you turn them…they will fall back into shape perfectly

Make a round indentation right out of the oven with glass or measuring cup bottom if not using stamp

Allow to cool on baking sheet for 10 minutes and then move the cookies to a cooling rack to cool completely

subheading: Make French Silk Frosting:

Melt chocolate and butter in double boiler or microwave, allow to cool while mixing other ingredients

Beat pudding mix and milk until thick

Beat in melted chocolate

Whip heavy cream, powdered sugar and vanilla until light and fluffy

Add ⅔ of whipping cream mixture folding in well

Put into piping bag with favorite tip and remaining whipped cream into another bag with favorite tip

subheading: Assemble Cookies:

Pipe silk filling in cooled cookies, then top with fresh whipped cream and chopped chocolate