Wednesday, February 25, 2009
"Better" than Oreo Cookies
I am a little fickle when it comes to baking. I'll work on a recipe, make it often and keep tweaking...and then suddenly forget about it and move on to something else. Quite a while ago I had been working on an oreo recipe that I was pretty happy with, but it never quite got there....then like the weather in Portland...something changed and they fell of my radar. Thanks to Smitten Kitchen they popped back into my mind while pondering how to console myself in the kitchen during our latest snow storm. Ahh...problem was too much sugar in the actual cookie. Oreos are actually not very sweet, and just a tad salty. Back to the kitchen I went and quickly whipped up a batch....and they ARE quick to make...so for all of us instant gratification people, this is sweet news! Initial reviews have been very good....one of my wonderful housekeepers here at the Inn promptly announced that they were much better than the real thing because the filling is flavorful and not so waxy...and my darling of sweets, my king of all things baked is in love, love, love with this new version. His greatest critique was just that he felt too guilty to eat the whole lot in one sitting.
1 1/4 cups flour
1/2 cup unsweetened Dutch process cocoa (don't substitute!)
1 tsp baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt...plus a tiny pinch
1 cup sugar
1/2 cup plus 2 Tablespoons rooms temperature unsalted butter
1 large egg,room temperature
1/4 cup room temperature unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioner's sugar
2 teaspoon pure vanilla extract
Preheat oven to 375 degrees
In food processor bowl (can use mixer...but this is SO fast!) mix flour, cocoa, baking soda,
and baking powder, salt and sugar. Pulse to mix thoroughly. While pulsing, add butter, and then the egg. Continue processing till dough comes together in a mass.
On a parchment lined cookie sheet, take teaspoons of dough and roll to a ball, and then with moist hand, flatten slightly to get that oreo look as they bake. Use two sheets doubled up if you don't have air pans.
Bake for 9 minutes, and rotate halfway through. Check....don't over bake!
Set baking sheets on a rack to cool.
Place butter and sugar in mixing bowl, and whip until light. Add low speed, add sugar and vanilla gradually. Whip on high for 2-3 minutes until nice and fluffy.
Using a pastry back with a 1/2" star tip, pipe on a good sized dollop of filling on half of the cookies (flat side). You have enough filling for a rounded size teaspoon worth on each cookie to get a nice generous filling.
Top with the flat side of the the other half of disks, matching like sizes up together.
This is a cookie that benefits from a smaller size when you are preparing them for baking. Too much dough, and they don't look like their namesake