Cynthia's Oreo Cookies (Cynthia Barcomi)

Ingredients

Directions

1. 1

   Preheat oven to 190° C.

2. 2

   Measure out and mix flour, baking soda and salt. Set aside.

3. 3

   Using a food processor or electric hand mixer, beat the softened butter, sugar and syrup until everything is light and fluffy, about 3 minutes. Add the vanilla and eggs and mix again for another 3 minutes until everything is even lighter and more fluffy.

4. 4

   Add the flour mixture and stir in with a wooden spoon until everything is combined. Please be careful not to mix too much!.

5. 5

   Form the cookies by dropping thick drops of dough from a spoon onto a baking tray. You decide how big you want the cookies to be, but make sure that they are all about the same size.

6. 6

   You should not worry about the shape when landing. The piles of dough will flatten and turn into perfect circles when baked. Alternatively, you could cold-cut the dough, roll it out and cut circles with a ring, but that's too much work.

7. 7

   I like the free form better.

8. 8

   Bake for 10-13 minutes depending on the size. Leave to cool on the tray for 5 minutes before placing them on the grill for further cooling and making the sandwiches.

9. 9

   Put the butter with half of the powdered sugar and the milk in a large mixing bowl. Mix with a hand mixer at high speed until a very smooth mixture is obtained. Continue mixing, slowly adding the rest of the icing sugar until the filling is quite thick. You may not need all the sugar. And a little food coloring is also fun

10. 10

    Take two cookies of approximately the same size. Spread one with the filling, cover the second on top and place this sandwich on a plate. The sandwiches will cool down while you do the rest. They can be served when they have cooled down for 1 hour

11. 11

    Recipe: Cynthia Barcomi, from "Kochbuch für Feste", Mosaik Verlag