Monday, July 9, 2012

Homemade Oreo Cookies

I've been wanting to try this for a long while... Thanks to my friend Cheryl for suggesting it as a possible baking activity during my visit last week. Alas, with all of the swimming, dining, sporting events and wine tastings, we did not manage to fit it in. However, the spark was ignited! I checked my pantry yesterday so I could make a grocery run if I needed to. Cocoa powder, check. Butter, check. Powdered sugar, check. A little cream, check. Flour, sugar, leavener, check! Next I had to decide if I wanted to try to make these using solely cocoa powder or add in some melted chocolate. Seeing as it was 105 degrees outside when I was getting started, I decided to forego any additional heat-generating activity! What follows is the recipe I used... 

Homemade Oreo Cookie
(liberally adapted from One Girl Cookies)

Yield: about 4 dozen sandwiched cookies

1.5 cups(3 sticks) unsalted butter, softened
1.5 cups (12 oz) sugar
2 eggs
1.5 teaspoons vanilla
3 cups all purpose flour
1 1/8 cups cocoa powder
2 teaspoons baking powder
1.5 teaspoons salt

Cream the softened butter and sugar together in the bowl of a stand mixer on medium until light and fluffy. Add eggs, one at a time, then the vanilla. Sift together (or just whisk) the flour, the cocoa powder, baking powder and salt, then add to the batter and blend on low just until combined. You may need to scrape the bowl to incorporate all ingredients. Divide the dough in half, and put each half between two long pieces of plastic wrap. Use a rolling pin (or heck, a wine bottle works too) to roll out the soft dough between the plastic wrap. Put the rolled dough sheets on a cookie sheet and refrigerate for at least an hour to chill. When ready to bake, preheat your oven to 350. Once the oven is at temp, remove the chilled dough and use a cookie cutter (about 2 inches) to cut round cookies. Move them to a parchment-paper lined sheet pan and bake for about 10-12 minutes. Cool on a wire rack. Sandwich with the filling below. 

Cream Filling

 0.5 cup (1 stick) softened butter
1 oz half and half (or 1 T each of milk and/or cream)
0.5 tsp vanilla
3 cups powdered sugar (about 15 oz)

Cream butter with half-and-half, vanilla and a pinch of salt. Add the powdered sugar, a cup at a time and mix on low until incorporated. Transfer to a piping bag with a wide round tip and pipe on one side of the sandwich cookie. **Note: This filling has a high powdered sugar content for the butter, which balances nicely with the not-so-sweet cookie. However, it will crust up if left out uncovered, so make it just before you use it and cover any remaining while you work.***

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