Sunday, September 19, 2010

Homemade Oreo Cookies

2 1/2 c. all purpose, unbleached flour
1/2 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1 cup unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

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Ingredients for the filling:
1 teaspoon plus a heaping 1/4 teaspoon of unflavored gelatin
2 T cold water
1/2 cup shortening
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Preparing the dough:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Whisk together the flour, cocoa, and salt and set aside.

Cream together the butter and sugar until light an fluffy with an electric mixer. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

Roll the dough out on a lightly floured and cocoa-ed surface.

Cut the cookies with a cutter. Freeze cut cookies five minutes.

Bake 8 minutes. Let cool completely.

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Preparing the filling:
Combine the gelatin and water in a small bowl or cup. Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.

Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.

Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy. Beat in the vanilla. Add the sugar a little at a time, beating until the mixture comes together. Scrape the bowl as needed. Beat in the gelatin. Use immediately, or store, well-wrapped at room temperature.

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Assembling the cookies:
Make a teaspoon-sized ball of filling and place on top of the underside of a cookie. Press another cookie, underside down, on top of it.

Makes 26 cookies


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