I can't contain myself......I made Oreos! Or as Martha calls them "Cream-filled chocolate sandwiches."
Oreos are one of a thousand guilty pleasures I have. I never buy them because I don't want to spiral down a path of self-destruction. But everything is better homemade right? I mean, not better for you as you'll see in the recipe, but these cookies have the distinct taste of not tasting processed. Know what I mean?
And clearly because it's a 1000º outside, baking is a good idea! Um, not really. I'm a glutton for punishment. But once I get set on making something, I have to make it. Ask Will. He knows.
Confession: I kinda didn't follow the directions and definitely not on purpose. My bad. I don't think it affected the outcome in a noticeable way, but when I make these again (and I will make these again) I'll be extra-careful to follow the instructions. Sorry, Martha.
A word about the cocoa powder. It's a little on the pricey side, but it's generally not advisable to switch it out for natural cocoa powder (like Hersheys). Dutch-process is a little different from natural cocoa powder in that it has an alkali added to it to neutralize the acidity naturally found in chocolate. Both have their places in baking, and a recipe will generally specify Dutch-process if that's what is needed.
I started by sifting together the dry ingredients.
Baked in a 375º oven for 9 minutes, I got these...
I also have to show you this tart I made. Let's just say it puts the puff in puff pastry.
Domesticated Oreos (makes 25-30)
Adapted from Martha Stewart
1 1/4 c all-purpose flour
3/4 c Dutch-process cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 c sugar
10 tbs (1 1/4 sticks) unsalted butter, room temperature
1 large egg
1/2 c unsalted butter, room temperature
1/2 c vegetable shortening
3 1/2 c powdered sugar
1 tbs vanilla extract
- Preheat oven to 375º. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl or electric mixer, cream butter and sugar until fluffy. Add egg and combine.
- Gradually add sifted ingredients on low speed. Beat until well combined.
- Drop rounded teaspoons onto parchment-lined baking sheets. With slightly moistened fingers, gently flatten dough. Bake until cookies are firm, about 9-11 minutes. Let cook on wire racks.
- While cookies cool, prepare cream filling.
- Cream butter and shortening until combined. Gradually add powdered sugar on low speed and beat until light and fluffy. Add vanilla extract and beat until combined. Keep at room temperature until use.
- When cookies have fully cooled, spread or pipe filling onto half the cookies. Place the remaining cookies on top and gently squeeze together. Store in airtight containers for 2-3 days.