Homemade Oreos
from Smitten Kitchen Blog
adapted from Retro Desserts by Wayne Brachman
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 tsp vanilla(my addition)
1 to 1½ cups sugar(1 c if filling cookies, 1 1/2 if making just unfilled cookies)
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter(I used just 1 stick)
1 large egg
For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract(I used 1 1/2)
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. 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.(I used my processor)
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 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.
4. 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 2-3 minutes until filling is light and fluffy.
5. 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.
My notes: I used just 1 stick of butter. I formed the dough into 2 logs for slice and bake and put in fridge. Cut the next day into generous 1/2 inch slices. they baked up beautifully. They needed about 1 more minute baking time. I put the filling in a plastic bag and snipped off the end to "pipe" a blob of icing on the cookies. I had extra filling. This really needs the shortening in the filling for the right texture.
I don't usually make things that are too fussy or time consuming. I first thought this recipe was one that I wouldn't try---but I'm so glad I did. These cookies are so pretty and have a great "ahhhhh factor". I can see these as Christmas treats, stacked in cellophane bags and tied with pretty ribbon. They keep well.
from Smitten Kitchen Blog
adapted from Retro Desserts by Wayne Brachman
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 tsp vanilla(my addition)
1 to 1½ cups sugar(1 c if filling cookies, 1 1/2 if making just unfilled cookies)
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter(I used just 1 stick)
1 large egg
For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract(I used 1 1/2)
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. 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.(I used my processor)
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 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.
4. 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 2-3 minutes until filling is light and fluffy.
5. 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.
My notes: I used just 1 stick of butter. I formed the dough into 2 logs for slice and bake and put in fridge. Cut the next day into generous 1/2 inch slices. they baked up beautifully. They needed about 1 more minute baking time. I put the filling in a plastic bag and snipped off the end to "pipe" a blob of icing on the cookies. I had extra filling. This really needs the shortening in the filling for the right texture.
I don't usually make things that are too fussy or time consuming. I first thought this recipe was one that I wouldn't try---but I'm so glad I did. These cookies are so pretty and have a great "ahhhhh factor". I can see these as Christmas treats, stacked in cellophane bags and tied with pretty ribbon. They keep well.