Buffeos

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6 dozen 3-ounce cookies

The UC-Boulder Buffalo gets the Oreo treatment with these cookies, which is a signature item at the university's bakeshop. 

Ingredients

Cookie dough
Yield: 144 single 1 oounce layers

3 lb. cold butter
1 ½ lb. sugar
2 lb. + 14 oz. flour
1 tsp. salt
12 oz. cocoa powder

Filling
Yield: 1 oz. per cookie

6 oz. sugar
5 lb. cream cheese or mascarpone
1 ½ tsp. vanilla
3 lb. + 15 oz. marshmallow crème

Steps

1. For dough: Combine butter and sugar, mix low speed for 15 seconds. Add flour, salt and cocoa powder, mix 3 to 5 minutes, until dough attaches.

2. Roll out to ¼ inch thickeness. With buffalo cookie cutter, cut out cookies. Place on baking sheet and chill. Bake at 300°F for 15 to 20 minutes.

3. For filling: Cream sugar and cream cheese. Add vanilla and marshmallow cream until filling is soft.

Recipe by University of Colorado, Boulder 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources