Shamrock Mint Oreos



1 cup plus 2 tablespoons sugar

3/4 cup (1 1/2 sticks) butter, softenend

1 large egg

1 tablespoon water

1 teaspoon vanilla extract 

1 1/2 cups all-purpose flour

3/4 cup Dutch-process cocoa powder (I used Hershey Special Dark cocoa powder)


1/2 envelope (1 teaspoon plus heaping 1/4 teaspoon) unflavored gelatin

2 tablespoons cold water

1/2 cup shortening

1 teaspoon vanilla extract

1 teaspoon mint extract

2 1/2 cups powdered sugar

Green food coloring

Preheat oven to 325. Line baking sheets with parchment paper.

In the bowl of a stand mixer, cream together the sugar and butter. Add the egg, water and vanilla and beat until smooth. Beat in the flour and cocoa until well combined; the dough will be very stiff.

Roll the dough into 1 inch balls, about the size of a walnut. Place the balls on prepared baking sheets and flatten each to about 1/8 inch with the bottom of a glass dipped in sugar. I also cut my cookies with a round cutter after flattening to ensure that they would all be the same size, but this step is not necessary.


Using a very small heart cookie cutter, or a paring knife, cut shamrocks into half of the cookies.

Bake cookies for 18 minutes. If cookies begin to look too dark or you smell scorching chocolate, remove baking pans from oven immediately. Cool completely on a wire rack.

Make filling:

Soften the gelatin in a cup containing 2 tablespoons of cold water, then place the cup in a larger dish of hot water and leave it until the gelatin is completely dissolved and the liquid is transparent. Remove the gelatin from the hot water and let it cool until it's room temperature but hasn't begun to set.

In the bowl of an electric mixer, cream the shortening, then beat in the vanilla and mint extract. Add the powdered sugar, a little at a time, beating until mixture is creamy. Beat in the gelatin. If the mixture seems to dry, add a couple teaspoons of hot water and beat until it is the right consistency. Add green food coloring, a few drops at a time, until desired color is achieved. 

Sandwich the cookies, placing a small ball of filling on top of a cookie, and flattening it with another cookie top. 

If you want to make plain Oreos, just leave the tops uncut and omit the mint extract and green coloring.