Florentine Cookies made with OREO Base Cake

Florentine Cookies made with OREO Base Cake


11 doz. or 66 servings, 2 cookies each

  • 4-1/2 oz. unsalted butter
  • 4 oz. flour
  • 5 oz. sugar
  • 4-1/2 fl oz light corn syrup
  • 2 oz. OREO Base Cake

Nutrition per serving

  • Calories


  • Total fat

    1.5 g

  • Saturated fat

    1 g

  • Trans fat

    0 g

  • Cholesterol

    5 mg

  • Sodium

    10 mg

  • Carbohydrate

    6 g

  • Dietary fiber

    0 g

  • Sugars

    4 g

  • Protein

    0 g

  • Vitamin A

    0 %DV

  • Vitamin C

    0 %DV

  • Calcium

    0 %DV

  • Iron

    0 %DV


Melt butter in saucepan on medium-high heat. Remove from heat. Stir in all remaining ingredients except base cake until well blended. Pipe into quarter size pieces onto parchment paper-lined sheet pans sprayed with cooking spray. Sprinkle each with 1/8 tsp. base cake.

Bake in preheated 350ºF oven 9 min. or until golden brown. Remove from oven. Let sit no more than 1 minute then carefully lift from parchment and shape as desired. Cool completely.


Make Ahead

  • Dough can be prepared and refrigerated up to 1 week. Bring to room temperature before piping into prepared sheet pans and baking as directed.

Shaping tip

  • You may need to work in and out of the oven while shaping. As the cookies get to firm to shape or roll, place back in a warm oven for 30 seconds, then shape immediately.