Monday, November 28, 2011

Reindeer Ravioli Revisited

In 2004, I made up a cookie for our cookie exchange at work. It was a graham cracker Hershey bar filled ravioli shaped cookie. I named it "Reindeer" ravioli because when I packaged up the slab, I used a reindeer that I had drawn on the tag. No reindeers were harmed in the making of this cookie.  
When I saw an ad on Food Network asking if anyone had unique xmas cookie ideas, I sent in a tape. You can view the video here. 
Imagine how excited I was to see Pillsbury's Reindeer Sugar "SHAPE" (not flavored) cookies at Cub Foods. Now I can make "Reindeer Reindeer" Ravioli cookies!
Here's what I did:
Slice each cookie in half with a sharp knife, being careful not to distort the design. Place rounds between plastic wrap and flatten carefully until they are about 1/8" thick. Again, don't distort the deer! Place in freezer while you make the filling.
I used Trader Joe's version of peppermint OREOs and a dab of cream cheese. Chop 'em up with an AS SEEN ON TV quik chop and use a fork to work in the cream cheese. I had thought the frosting within the cookie would be enough "glue". Add just enough cream cheese to hold it together.

Remove dough from freezer and gently pry it from the wrap. Place a flat round on the cookie sheet. Place 1 tsp of filling on round. Place another round of dough on top of filling. Press gently around filling to remove air pockets. Seal edges. You could use a round cookie cutter to clean up the shape if you want.

On its way to the oven. 
They tasted great. I only made 4 filled cookies. I'm only in the playing stage and haven't developed a full recipe yet. As some of us know playing with food  can get you here.
The rest were baked according to the package directions.

I am probably the only blogger who photographs the backs of my cookies. My mom had told me a perfect back is very important in cookie baking.

There's something really fun about a pan of cookies smiling at you. Happy holidays!