Posted by bakingwithcinnamon on April 25, 2009
At the request of a friend, we made homemade Oreos for her birthday. Worth the bit of effort and super exciting because every cookie sandwich can be double –or triple– stuffed. Woohoo sugar rush!
Original recipe found here — ours differs in method a bit.
Step 1 — Cocoa cookies:
- 1 1/3 cups cocoa powder (Dutch-process if possible)
- 1 1/2 cups AP flour
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 tsp cinnamon
Combine wet team (butter, sugar, eggs, vanilla) and mix. Add dry team (cocoa powder, flour, salt, cinnamon) and mix until incorporated. Chill in refrigerator for 1 hour — and don’t skip this step! Whenever working with chocolate or cocoa powder, it’s best to keep it cool. Why? The melting temperature of chocolate is lower than our body temperature (98’F) so chocolate will melt slightly when held in the hand (M&Ms, anyone?), thus it is a good idea to keep the chocolate cool so it doesn’t turn into a sticky gooey mess while forming it by hand. Once cool, form dough into heaping tablespoon-sized balls and flatten in palm until 1/2 inch thick. Place on nonstick cookie sheet, but not into the oven, yet! Cool yet again in refrigerator for ~30 minutes on the cookie tray (you will be rewarded for your patience).
Now, preheat oven to 325′ F and bake for 20 minutes.
If you’d like to stamp your cookies, see Step 2, otherwise skip to Step 3.
Step 2 — Stamping the cookies:
- Stamp (clean and dry — to clean the stamp properly wash with soap and warm water, rinsing well. Pat dry and pull off any fuzz that may be hitchhiking.)
- Cloth (clean and dry)
- Oven mitt
The cookies need 20 minutes total to bake, but if you’d like to stamp your cookies, a-la-Oreos, you’ll want to pull them out at the 10 minute mark. Once the cookies are pulled, position your stamp so that it is parallel with the cookie sheet, with the stamp imprint facing the cookie. While holding the cookie pan with an oven mit, slowly press the stamp into the middle of the top of a cookie. Pull smoothly away from the cookie, trying to keep the stamp parallel with the cookie sheet. This will ensure that your imprints are not right-side heavy (or top-side heavy).
Once you feel comfortable stamping, try experimenting! Press a fork gentle into the dough to make a series of lines. Stamp a single cookie multiple times to create a more complex image. We chose a crescent moon stamp which ended up looking like a “C” — fine with us! Could it stand for cinnamon?
Put cookies back into oven for remaining 10 minutes. Remove and let cool.
Step 3 — Creamy filling:
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups powdered sugar
- 1 tsp vanilla extract
Combine butter and shortening until fluffy (this takes longer than you’d anticipate), then beat in powdered sugar and vanilla. Once the filling is together, you have two options for getting it onto half of the cookies; (a) put into a pastry bag or freezer-safe zip top bag with the tip cut off for piping, or (b) use a releasing ice cream scoop size 40 — roughly equal to a rounded tablespoon. I opted for the #40 releasing ice cream scoop because it’s easier to be consistently concise (say that three times fast!).
Your cookies are made, stamped, cooled and frosted. For each sandwich, take an unfrosted cookie, place gently flat-side-down onto a frosted cookie. If you’re feeling adventurous, you can put filling on two cookies and gently press together to make a triple stuffed faux-Oreo! Store in an airtight container in the refrigerator, but try to eat at room temperature.
Viola! You’ve made homemade Oreos! Enjoy with a cold glass of milk (or your favorite milk substitute) for dipping.
This entry was posted on April 25, 2009 at 2:26 am and is filed under Baking, Cookies. Tagged: Baking, Chocolate, Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.