Ingredients
1 cup shortening1-1/3 cups sugar2 large eggs, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon saltFILLING:12 Oreo cookies1 package (8 ounces) cream cheese, softened1/4 cup confectioners’ sugar1/2 teaspoon coconut extractDRIZZLE:1 cup semisweet chocolate chips2 teaspoons shortening Additional Oreo cookies, crushed, optional
Preparation
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll.
Meanwhile, preheat oven to 350°. For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners’ sugar and extract; process until blended.
On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling.
Bake until edges are light brown, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. If desired, sprinkle with Oreo crumbs; let stand until set. Store in an airtight container in the refrigerator.
