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Shabbos Specials: Homemade “Oreos”

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You know what’s good? Oreos. You know what’s good-er than Oreos? Homemade Oreos. I love to use Oreos in just about any concoction I think of. Favorite ice cream: Cookies ‘N Cream. You see what I mean? Today I have a really delicious recipe for you. These Oreos not only have the classic taste, they are much softer and cookie-like. Best of all, they just look good. The presentation is one that people would be sure to remember.
Now let’s talk about cookies, shall we? Lately I have taken a job at a luxury cookie company. This is what I’ve learned that makes cookies awesome.
1. Cookies are easily shipped. You can send them pretty much anywhere and not worry about them going bad or getting destroyed (depending on the cookies and how you wrap it).
2. Cookie dough should be aged. What does aged mean? You should make the dough a day or two before you actually bake them. This means less time commitment per day.
3. Before you “age” cookies, you can actually roll the dough up in balls so when the appropriate time has passed you can just place your cold or frozen cookie dough balls on your baking sheet and bake.
4. Almost everyone loves cookies. People who hate cake can’t get enough cookies. CROWD PLEASER.

HOMEMADE OREO COOKIES
(adapted from Smitten Kitchen)

Makes 25 to 30 sandwich cookies

Ingredients for the 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 to 1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract

Preheat oven to 375°F.
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. (I actually did this with beaters. When using beaters, have patience!)
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough.

Bake for 9 minutes, rotating once for even baking. Take the cookies out of the oven, and let sit on the baking sheet for 5 minutes, then set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie.  

Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. (Excuse my green fingernail there. As I was getting my piping supplies I discovered a leak from my green food coloring. Yikes!)
See? That wasn’t so hard, was it? Aren’t these babies a beaut?!

Okay, last picture I promise. Now you have to go make these!

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