Cream-Filled Chocolate Sandwiches (Oreos)

by Laura on April 4, 2013

in Cookies & Bars, DIY

OreosAndMilk2_30X400Grab a glass of milk and sit down with a friend and enjoy this classic American favorite. This recipe lets you make it yourself, and know from what ingredients these delicious cookies are made.

Makes about 30.

  •  1 ¼ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • pinch of salt
  • 1 ½ cups sugar, plus more for flattening cookies
  • 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
  • 1 large egg, room temperature

 

 1.  Preheat oven to 375 degrees.  Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

 2. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about two minutes.  Add egg; beat to combine.  With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

 3. Using a 1 ¼ inch ice cream scoop, drop dough onto parchment-lined baking sheets about two inches apart.  Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

 4. Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through.  Transfer baking sheets to wire racks to cool completely.

 5. Place cream filling in a pastry bag fitted with a piping tip, and pipe about 1 tablespoon filling onto the flat side of half the cookies.  Place remaining cookies on top, and gently press on each to squeeze filling to edges.  Filled cookies can be stored in airtight containers at room temperature up to two days.

 VANILLA CREAM FILLING

 Makes about 1 cup.

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup solid vegetable shortening
  • 3 ½ cups confectioners’ sugar
  • 1 tablespoon vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined.  With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about two minutes.  Add the vanilla, and beat to combine.  Set aside at room temperature until ready to use.

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