Homemade Oreos
Homemade Oreos
Let’s talk about the sugar for a minute, shall we? 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. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself, go ahead and use the full amount
Ingredients:
For the chocolate wafers:1 1/4 cups (155 grams) all-purpose flour
1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups (200 to 300 grams) sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
1 large egg
1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups (200 to 300 grams) sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
1 large egg
For the filling:1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted butter
1/4 cup (50 grams) vegetable shortening
2 cups (240 grams) sifted confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
1/4 cup (50 grams) vegetable shortening
2 cups (240 grams) sifted confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
Directions:
- 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.
- 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.
source: smittenkitchen
