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["1. Heat oven to 350 F. Line two baking sheets with Silpat mats (nonstick baking mats) or parchment paper, and set aside.", "2. In a small bowl, whisk together two eggs and vanilla. Set aside.", "3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in a sheet of plastic wrap and chill until firm, 20 to 30 minutes.", "4. Remove dough from the refrigerator divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. The dough gets really soft and sticky so it's easier to leave half in the fridge.", "5. On a lightly floured surface divide the first half of dough into 11 balls. Take one piece of dough and wrap it around one Oreo cookie. Make sure you cannot see the cookie through the dough but don't use too much dough otherwise you'll end up with an awkward shaped giant cookie. There is exactly enough dough for 20-22 cookies so watch yourself! Transfer balls to prepared baking sheets. Repeat with remaining dough.", "6. Bake until barely browned on the bottom, about 10 minutes. The cookies will look un-cooked but they are cooked. They are just very white cookies. Don't let them overcook because they will become ""scone-like"" if left in the oven too long. Remove pan from the oven and set on a rack. Cool completely then drizzle with icing (recipe below).", "For the icing:", "1. In a small bowl stir together the powdered sugar and the milk until smooth.", "2. Beat in corn syrup and vanilla until icing is smooth and glossy.", "3. If it's too thick, add more corn syrup. Add pink food coloring gel if you want the pink like mine."]
