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Tuesday, January 12, 2010

Homemade Oreo Cookies

I stumbled upon Smitten Kitchen's website a few months ago when I was looking for a recipe for red velvet cake. The red velvet cake was delicious and I constantly went back to Smitten Kitchen's website and I'm a big fan. Her recipes practically beg to be made and I've bookmarked quite a number of things to bake. If you haven't visited her website, then you should definitely take a minute and check it out because it is a gold mine of delicious looking food! I made some changes to her recipe because I didn't have some of the things on hand. I've posted the recipe with the changes that I've made but if you want to see the original, head on over to her site. I made these with a rounded tablespoon and flattened each circle to 1/2" thickness so that they were about the same thickness as a regular Oreo cookie. Since mine were quite small and thin, I only baked them for about 5 minutes in my oven to retain a soft and slightly chewy center but if you'd like something crispier, more like real Oreo's, then bake for about 7 minutes. I saved myself one and took the rest to work and everyone said they were delicious and even better than real Oreo cookies!

Chewy, soft and moist with a creamy and sweet filling.

Homemade Oreos adapted from Smitten Kitchen

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/2 cup (1 stick) room-temperature, unsalted butter
1 - 2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a mixing bowl, using beaters, thoroughly beat the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass and can be formed into a dough.
3. Take rounded tablespoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, flatten the dough to 1/2" thickness. Bake for 5-7 minutes, depending on how crispy you would like your cookies to be. Set baking sheets on a rack to cool.
4. To make the cream, place butter in a mixing bowl, and at low speed, beat in the sugar and vanilla, adding 1/2 cup of icing sugar at a time, periodically tasting the cream until you reach the desired sweetness. Turn the mixer on high and beat for 2 to 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. You can also use a teaspoon or an offset spatula to cover one cookie with cream and then cover with the second cookie. 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.

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