homemade oreos [smittenkitchen.com]
from http://smittenkitchen.com/blog/2007/05/my-kingdom-for-a-glass-of-milk/ Makes 25 to 30 sandwich cookies. Store surprisingly well - about 1 wk. This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full 1/2c sugar
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- 1 1/4 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened Dutch process cocoa
- 1 teaspoon(s) baking soda
- 1/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1 - 1 1/2 cup(s) sugar [see recipe note]
- 10 tablespoon(s) unsalted butter, room-temperature for cookies [1/2c+2T (1.25 sticks)]
- 1 eggs
- 4 tablespoon(s) unsalted butter, room-temperature for filling
- 1/4 cup(s) vegetable shortening
- 2 cup(s) confectionersâ sugar sifted
- 2 teaspoon(s) vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- [**Fear not if they look underbaked. They’re the kind of cookies that puff and look wet after 9 minutes (really, no more time is needed, even a minute less if your oven runs hot), then as you sit them on their tray for three minutes after baking, they all deflate and firm up, making them easy to shift to a cooling rack. They end up firmer than many chocolate chip cookies, but softer than your typical Oreo.**]
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
This recipe is a personal recipe added by KellyDiff and has not been tested or endorsed by MyRecipes.
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homemade oreos [smittenkitchen.com] Recipe at a Glance
- COURSE: Cookies