Stamped “Oreo” Cookies

Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 1-28-2015 Sarah Phillips CraftyBaking.com

INGREDIENTS
1 recipe Creative Cut Out Chocolate Cookie Dough; chill for at least 2 hours before baking 

Vanilla Filling: NOTE: If you like a lot of filling, you may need to make an additional 1/2 batch of this filling to fill all of your cookies.
1/4 cup (1/2 stick or 4 tablespoons) unsalted butter
1/4 cup shortening
Small pinch of salt
2 cups powdered sugar, sifted; measure and then sift
2 teaspoons vanilla or vanilla paste

NOTE:
After measuring, sift the powdered sugar into a bowl to remove any lumps.

Equipment:
1. Cookie Cutters:
The cutter we used for this tutorial was made by Wilton, but has been discontinued on their website, but still available online here and here.

This cutter set is very similar, and can be used:

There are many other examples of stamp cookie cutters, but, remember that you can only use SYMMETRICAL cutters to make sandwich cookies! 
Explanation: You can only use designs that are symmetrical…the same on both sides, when cut down the center….like a heart, circle, square, oval, etc.
You cannot use, say, the animal cutters, because the shapes of the animals are not symmetrical.
If you used an asymmetrical shape, you would only have the embossed design on one side of the sandwich cookie, because you have to flip the cookie over to have the sides match up.

Sur La Table has this fun Circus Animal set, which is great if you have children.

This set lets you impress your cookie with personalized messages:

Here is a great set for Easter.

2. Disposable piping bag fitted with a medium plain open tip. We used Wilton #10. 

INSTRUCTIONS 
STEP I: BAKE THE CREATIVE CUT OUT CHOCOLATE COOKIES.  
1. Position two oven racks: one of them 1/3 of the way from the bottom and the top rack 1/3 of the way from the top of the oven.  

Heat oven to 350 degrees F.

2. Roll out the chilled dough out to a little less than 1/4-inch thick, preferably on a silpat counter mat, using as little flour as possible, to prevent sticking.
If you don’t have a silpat counter mat, just make sure you use flour very sparingly.
If your dough is cold, it is less likely to stick.


2. To cut out a cookie and emboss it with a design:
a. Load one of the cutter disk designs in the press in the center of the cutter with the red plunger. 

b. Push the cookie cutter into the dough and then lift the cutter up; do not press the red plunger in the middle of the cutter. The dough, if it was cold enough, should  still be in the cutter.

c. Then put the cutter down on a silpat or parchment lined baking sheet and press the center red plunger down, with the disk in place, to impress the design into the cookie.

NOTE: You may do this all on your counter, but we find that the design and shape of the cookie tends to get distorted if you have to move the already stamped cookie to the baking sheet.

If your cookie does not stay in the cutter after cutting it out, gently place it back in the cutter, and move it to the baking sheet, then impress it.

3. Bake cookies for 10-12 minutes, or until the just start to color on the edges.

Let cookies cool on the baking sheet for 3 minutes, then remove to a rack to cool completely.

STEP II: MAKE THE FILLING.  
While the cookies are cooling, make the filling. 
1. In a medium bowl, with a hand held mixer, beat the butter and shortening together until combined, add the salt.

Beat to combine, again.

2. Gradually beat in the powdered sugar, scrape down the bowl, then beat in the vanilla.
Continue beating until filling is light and fluffy, about 2 minutes.

 

STORAGE
The filling can be stored at room temperature, well covered, for a few days; it does not need refrigeration. Rebeat until light and fluffy, if necessary, on medium-low speed with a hand held mixer before using.

STEP III: ASSEMBLE THE COOKIES AND SERVE.
1. Match the cooled cookies up in pairs and set them out on your work surface. 

Make sure that the impressed sides of the cookies are facing out.

2. Put the filling in a disposable piping bag fitted with a medium plain open tip.  
Pipe the filling on one cookie, leaving a clean border around the edge.
Place the second cookie on top, pressing down lightly.

3. Serve immediately.

STORAGE
Store the cookies in an airtight container at room temperature where they will keep for about a week. The filling does not need refrigeration.  They can be frozen for a month or more, tightly wrapper. Thaw at room temperature.

VARIATIONS
Sarah's Creative Cut-Out Sugar Cookies