Saturday, February 4, 2012
I've pinned a few recipes for homemade oreos and it's been on my "recipes to try" list for quite some time. I finally got around to trying them!
I ended up changing a few things to the recipe I chose to use. I did not change the ingredients, just the way I made the dough. The original recipe called for putting the ingredients together using a food processor. Not only did that seem a little strange to me, but I also don't own a food processor. So I made the dough using my Kitchen Aid.
This recipe was A-MA-ZING! The dough was so easy to make - I had it done before my oven was even finished pre-heating! Start to finish I think these cookies took about an hour, which was really so much faster than I expected!
These cookies are fantastically delicious! I used my small cookie scoop for these but I think next time I will make them smaller so that they are a little more bite size. I got 14 sandwiches of this size.
Source: Handle the Heat
For the cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 large egg
For the filling:
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
To make the cookies:
Preheat oven to 375F. Mix flour, cocoa powder, baking soda, baking powder and salt in a bowl and set aside. In the bowl of a mixer cream the butter and sugar. Add egg and beat until combined. Add dry ingredients and beat until well combined.
Drop teaspoons of batter onto parchment paper lined baking sheet approximately 2 inches apart. Flatten slightly. Bake for 9 minutes. Do not over bake. Cookies should look slightly undercooked in the middle. Let cool on the cookie sheet for about 3 minutes to set up then remove to wire rack to cool completely.
For the frosting:
Beat butter with electric mixer on low speed. Add vanilla and blend well. Gradually add sugar and beat on high for 3-5 minutes until light and fluffy.
Using a pastry bag or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling.
Posted by Leigh @ A Taste of the Best at 2:14 PM