Categories: http://bakeat350.blogspot.com/2010/09/homemade-oreos-oh-yes.html
Ingredients
- 2 & 1/2 c. all-purpose, unbleached flour
- 1/2 c. dutch-process cocoa (natural is OK, too)
- 1/2 tsp. coarse salt
- 1 c. unsalted butter
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- #Cream Filling:
- 1 tsp. plus a heaping 1/4 tsp. unflavored gelatin
- 2 TBSP. cold water
- 1/2 c. shortening
- 1 tsp. vanilla
- 2 and 1/2 c. powdered sugar
Directions
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eheat oven to 350. Line baking sheets with parchment paper.
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Whisk together the flour,cocoa, and salt; set aside.
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Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined.
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In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.
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Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)
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Cut the cookies with a square cutter, then divide into smaller squares, if necessary, using a bench scraper.
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Freeze cut cookies five minutes.
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Bake 8 minutes. Let cool completely.
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Cream Filling:
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Combine the gelatin and water in a small bowl or cup. Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.
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Remove the cup from the hot water and let the liquid cool to room temperature, but hasn’t begun to set…about 5 minutes.
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Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy. Beat in the vanilla. Add the sugar a little at a time, beating until the mixture comes together. Scrape the bowl as needed. Beat in the gelatin. Use immediately, or store, well-wrapped at room temperature.