Florentine Cookies made with OREO Base Cake



11 doz. or 66 servings, 2 cookies each
  • 4½ oz.unsalted butter
  • 4 oz.flour
  • 5 oz.sugar
  • 4½ fl ozlight corn syrup
  • 2 oz.OREO Base Cake

Nutrition per serving

Calories40 Total fat1.5 gSaturated fat1 gTrans fat0 gCholesterol5 mgSodium10 mgCarbohydrate6 gDietary fiber0 gTotal Sugars4 gProtein0 gVitamin A0 %DVVitamin C0 %DVCalcium0 %DVIron0 %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.

© Mondelēz International group