Sep 28, 2007

Oreo-like cookies

I've been eyeing this recipe for a long time. I first saw it in a cookbook called retro desserts...then i noticed that some bloggers were raving about it. So i thought i would try it. I *LOVE* regular oreo cookies, and these are not like oreo cookies. the texture is not the same. it's not as crunchy as the original cookies. i think it would be better to use chocolate ice box cookies to make oreo cookies to accomplish the same crunch. nonetheless, these are good cookies...very very sweet!! they're a lot of fun to make. cookies taste much better with some milk.

Chocolate sandwich cookies with vanilla cream filling
Retro Desserts

For chocolate wafers:

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

  1. Set two racks in the middle of the oven. Preheat to 375 degrees.
  2. 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.
  3. Take rounded teaspoons of batter [For oversized ones, I used a 1/8 cup scoop] and place on a parchment paper-lined baking sheet approximately 2 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.

For vanilla-cream filling:

¼ cup (1/2 stick) unsalted butter at room temperature

¼ cup vegetable shortening

2 cups confectioners’ sugar

2 tsp vanilla extract

  1. Put the butter and shortening in a mixing bowl and at low speed, gradually beat in the confectioners’ sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
  2. To assemble cookies: with a pastry bag fitted with a ½ inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.



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