JELLY DONUT COOKIE SAMMIES

Sometimes, even the most basic ingredients have an opportunity to contribute to the flavor story, or in this case, drive it. Leftover fryer oil (the oil we cool down, strain, and save after frying something) is pretty common in my household (please, no judgment). After a couple batches of cannoli or funnel cakes, I have a healthy stash of this flavorful, fried-food-flavored oil ready to live a second life. When donuts were tossed out during a cookie brainstorming session at work, I knew it was that oil’s time to shine. You’ll be seriously amazed at how much these cookies really taste like a jelly donut!

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JELLY DONUT COOKIE SAMMIES

JELLY DONUT COOKIE SAMMIES

STEP 1

Heat the oven to 325°F. Pan-spray two half-sheet pans.

STEP 2

Roll the donut wafer dough out onto a clean, lightly floured surface and use a rolling pin to smooth to a 1⁄4-inch thickness.

STEP 3

Use a large (about 4-inch) round cookie cutter to cut as many rounds as possible (you can always re-use the dough scraps, too). Then use a small (about 2-inch) round cookie cutter to cut small circles out of the inside of the large rounds so you are left with O-shaped rounds. Use a flat spatula to transfer all the rounds to the prepared sheets.

STEP 4

Bake at 325°F until golden brown around the edges, about 10 minutes. Cool completely on the pans.

STEP 5

Load the jelly into a zip-seal bag or piping bag and cut a tiny hole in one end. On half of the cookies, trace a solid line of jelly around the inner and outer edges of the donut shape to form a sort of “retaining wall.” Then fill in the center of the cookies (between the jelly borders) with a light coating of jelly. Top with the remaining half of the cookies.

STEP 6

Dust the cookie sandwiches with a little confectioners’ sugar and serve. Store in an airtight container at room temperature for up to 5 days.

NO TIME TO BAKE?

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