Chocolate Covered Oreos and Iced Christmas Sugar Cookies for Military Care Package #7

Chocolate Covered Oreos

Makes 24 cookies
Author Wendy Sondov /themondaybox.com

Ingredients

  • 24 Oreo sandwich cookies
  • 1 pound melting chocolate I use Chocoley’s Bada Bing Bada Boom Candy & Molding Formula
  • Decorations for reindeer: 48 googly eyes 24 red mini m&m’s, 24 plastic cookie bags, 24 brown pipe cleaners
  • -Or-
  • Decorations for Christmas trees: ½ cup white melting chocolate I use Chocoley’s Drizzle and Design,
  • green and red candy coloring nonpareil sprinkles

Directions

  1. Use wax paper to line two cookie sheets or other flat baking pans that will fit into your refrigerator.
  2. • Place the melting chocolate in a bowl large enough that the chocolate fills it up to 1 inch below the rim. Melt the chocolate wafers in the microwave at 50% power for one minute. Stir. If not completely melted, return to the microwave and heat for 15 second intervals, stirring between intervals, until melted.
  3. • Place a cookie into the melted chocolate. Using two forks, press the cookie into the chocolate, then turn it over to coat the underside.
  4. • Using a fork, lift the coated cookie over the bowl. Gently tap the wrist of the hand holding the fork to make excess coating drip back into the bowl. Place the cookie onto the prepared cookie sheet.
  5. FOR REINDEER COOKIES: Immediately after placing each chocolate coated cookie onto the prepared pan, add the eyes and m&m nose to the top of the cookie.
  6. • After coating 6 cookies, place the first cookie sheet into the refrigerator for 10-15 minutes to set the chocolate. Setting in the refrigerator, not at room temperature, will produce slight surface shine.
  7. • Complete coating the remaining cookies in groups of 6, rotating cookie sheets into the refrigerator for setting.
  8. • To wrap and add antler to Reindeer cookies: Place a chocolate coated cookie into a small plastic cookie bag. Cut a pipe cleaner in half. Turn under the tips of the pipe cleaner wires to eliminate sharp edges. Holding the two halves together, twist the pipe cleaners 5 or 6 times until the untwisted ends are about ½” long. Fold the twisted pipe cleaner in half to mark the middle point. Place the middle point on the neck of the plastic bag, just above the coated cookie. Twist the pipe cleaner around the neck of the bag twice. Bend the ends to resemble antlers.
  9. • TO DECORATE WITH CHRISTMAS TREES: Place ¼ cup of white melting chocolate into two small bowls. Melt at 50% power in the microwave for 30 seconds. Stir. If not completely melted, return to the microwave at 50% power for 10 second intervals, stirring between intervals until melted. Add 10 drops of oil based green candy coloring to one bowl and 10 drops of oil based red candy coloring to the other bowl. Stir until the white chocolate is evenly colored. Spoon the melted chocolate into two plastic sandwich/snack bags. Cut a very tiny piece off a bottom corner of each bag and pipe the colored chocolate in a zigzag pattern to create a Christmas tree shape. Important: Add sprinkles immediately after creating each tree. The chocolate hardens quickly.
  10. • When all of the coating and decoration has hardened, wrap the cookies individually in plastic bags or plastic wrap. Store in an airtight container at room temperature for up to 2 weeks.

Packing Tips

Pack the individually wrapped cookies closely in a box or tin. Add crumpled tissue paper between the cookies and the lid, if necessary, to prevent ANY movement while shipping.