Post by Loupy on May 21, 2013 17:28:07 GMT -7
Homemade Oreos
recipe from Smitten Kitchen
www.ambrosiabaking.com/
Ingredients
For the Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons butter (1 1/4 sticks), room temperature
1 egg
For the Cream Filling
1/4 cup butter (1/2 stick), room temperature
1/4 cup vegetable shortening
2 cups sifted powdered sugar *
2 teaspoons clear vanilla extract
Directions
Position two racks in the middle of the oven, and preheat to 375°F.
In the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
While mixing, add the butter, followed by the egg.
Mix until the just comes together and is just combined.
Measure out rounded teaspoons of the dough and place on a silicone lined/lightly sprayed baking sheet.
Shape each piece of dough into a round ball, and with slightly damp hands, flatten each ball of dough a little bit.
Arrange the dough two inches apart from each other on the baking sheet to allow for the cookies to spread while baking.
Bake for 9 minutes, and then transfer the cookies to a wire rack, and allow to cool completely.
To make the filling, cream together the butter and shortening in a mixing bowl with an electric mixer.
Gradually add the in the powdered sugar and vanilla.
Beat the cream together on high speed until the cream is light and fluffy.
To assemble the cookies, place the filling inside a piping bag that has been fitted with a large round plain tip (I used an Ateco tip).
Pipe a small amount of cream filling onto the bottom side of a chocolate wafer, and then place another chocolate wafer cookie on top of the cream.
Lightly press the cookies together to help spread the cream filling to the sides of the cookie.
Repeat until all the cookies have been assembled.
*The recipe originally calls for 2 cups of powdered sugar. Personally, I found the cream filling to be too sweet, so the next time I make them I think I will use 1 3/4 cups of powdered sugar instead. Adjust to your personal taste.
recipe from Smitten Kitchen
www.ambrosiabaking.com/
Ingredients
For the Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons butter (1 1/4 sticks), room temperature
1 egg
For the Cream Filling
1/4 cup butter (1/2 stick), room temperature
1/4 cup vegetable shortening
2 cups sifted powdered sugar *
2 teaspoons clear vanilla extract
Directions
Position two racks in the middle of the oven, and preheat to 375°F.
In the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
While mixing, add the butter, followed by the egg.
Mix until the just comes together and is just combined.
Measure out rounded teaspoons of the dough and place on a silicone lined/lightly sprayed baking sheet.
Shape each piece of dough into a round ball, and with slightly damp hands, flatten each ball of dough a little bit.
Arrange the dough two inches apart from each other on the baking sheet to allow for the cookies to spread while baking.
Bake for 9 minutes, and then transfer the cookies to a wire rack, and allow to cool completely.
To make the filling, cream together the butter and shortening in a mixing bowl with an electric mixer.
Gradually add the in the powdered sugar and vanilla.
Beat the cream together on high speed until the cream is light and fluffy.
To assemble the cookies, place the filling inside a piping bag that has been fitted with a large round plain tip (I used an Ateco tip).
Pipe a small amount of cream filling onto the bottom side of a chocolate wafer, and then place another chocolate wafer cookie on top of the cream.
Lightly press the cookies together to help spread the cream filling to the sides of the cookie.
Repeat until all the cookies have been assembled.
*The recipe originally calls for 2 cups of powdered sugar. Personally, I found the cream filling to be too sweet, so the next time I make them I think I will use 1 3/4 cups of powdered sugar instead. Adjust to your personal taste.
