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Homemade Oreos

Yes it is totally that time of year…you know – that cookie baking time of year and….parties. Naturally we are baking and not necessarily because it is “that time of year” but what an awesome excuse to bake even more :-) OK, you’re right, who are we kidding – we don’t need an additional excuse now do we?! At any rate, I went to a party and of course volunteered desert as my part and of course decided that it was a cupcake (peppermint swirl – see recipe index) and a …… Oreo kind of party. And come on, everyone needs chocolate or at least they should, always. Wait maybe that’s just me but I’m thinking that I’m not alone on this one. One of my favorite cookie recipes is Homemade Oreos. Easy to make and totally fun and wonderful. Give them a try, they are sure to impress!

Homemade Oreos
(adapted from Joanne Chang, FLOUR)

Cookies

1 cup unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate, melted and cooled slightly
1 egg
1 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking soda

Vanilla Cream Filling

1/2 cup unsalted butter, softened
1 2/3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
Pinch of kosher salt

> In a medium bowl, whisk together the butter and sugar until combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

It ALL starts here…Butter and Chocolate!!!

> In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury, and you will find it easiest to switch to mixing it with your hands until it comes together. Let the dough sit at room temperature tor about 1 hour to firm up.

 

> Transfer the dough to a 15-inch square sheet of parchment or waxed paper (I think the wax is better in this case). Using your hands, shape the dough into a rough log about 10 inches long and 2 1/2 inches in diameter or…..as big and round as you want your Oreo or….as small and round as you would like it. Now is your chance to determine the size you want…..Place the log at the edge of the sheet of waxed paper, and roll the waxed paper around the log. With the log fully encased in paper,, roll it into a smoother log, keeping it at your chosen diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so re-roll it every 15 minutes or so to keep it’s shape.

 

> Heat oven to 325 degrees F. Butter or line a baking sheet with parchment paper.

> Cut the dough log into 1/4 inch slices. Place on baking sheet about 1 inch apart and bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check often after about minute 16. Poke them in the middle and as soon as the feel firm to the touch, remove them from the oven. If they are smaller in diameter check at 10 minutes and plan on less baking time. Cool completely.

> To make the filling: Beat the butter until completely smooth and soft. Add the powdered sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It look like putty or spackle. You should have about 1 cup. The filling can be stored in an airtight container, room temperature for about 2 days or in the fridge for 2 weeks.

> Scoop about 1 rounded tablespoon of the filling onto the bottom of one cookie. Top with a second cookie, bottom-side down, then press the cookies together to spread the filling forward the edges. There you go …..OREOS!!!

 

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