Sunday, February 9, 2014

Homemade Oreo Cookies - Guest Post

Welcome to today's guest post by Katie! Katie is the station manager of Hawk TV, the local university's campus TV station. She has her own blog wordsthatecho (check it out ... I'll wait), and is also the daughter of Diane, one of my librarian co-workers. Diane recently bragged on social media about her daughter's Oreo-making talent.

Photo by Diane, "borrowed" from social media.















Practically smelling the cookie through the computer, I had to quickly contact Katie, who graciously agreed to guest post:

I love Oreos. They are my one diet weakness. In my opinion, there was nothing better then cold milk, and Oreos while watching any prime time TV show. Recently, my food allergies put a damper on my favorite easy dessert. So I decided to make my own. I googled for a recipe and decided to try this one.

Katie promised me a more artistic photo.  She wasn't kidding!















It’s pretty easy, even if you aren’t an experienced baker, just be sure to follow all the directions. And heed the hour long wait, while the dough chills in the refrigerator! This will make it easier to roll and cut the dough. I managed to roll and re-roll the dough a few times, even though the directions only say once. After making these for the first time, I offer a tweak to the recipe. Use a small cookie cutter, and roll the dough thin. This will make for more than 32, thinner, cookies. Enjoy!


Homemade Oreo Cookies
From: Food Network

For the Dough:
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 tsp. table salt
2 sticks (1/2 lb.) unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 tsp. vanilla extract

For the Filling:
1 stick (1/4 cup) unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 tsp. vanilla extract

Sift together cocoa, flour and salt in a large bowl.

Cream butter and sugar on the low speed of a mixer. Add eggs, one at a time, followed by the vanilla, incorporating each ingredient before adding the next. Add cocoa mixture; mix just until incorporated, stopping mixer as necessary to scrape bottom and sides of the bowl with a rubber spatula.

Divide dough into 2 halves. Place one half between 2 lightly floured sheets of parchment paper; roll into a rectangle, between 1/8 and 1/4 inch thick. Repeat with the other half. Refrigerate both halves, still between parchment sheets, a minimum of 1 hour up to several days.

Using a 1-1/2-inch round cutter, cut the dough into at least 64 circles. You can reroll the scraps a couple of times if you are gentle with the dough. Place the cookies about 2 inches apart on ungreased baking sheets; chill for 20 minutes. Preheat oven to 325F.

Bake cookies until they are set and slightly darker around the edges, about 20 minutes. Remove sheets from oven and place on heat-safe surface. Allow cookies to cool for a minute, then use a spatula to carefully transfer cookies to a wire rack; let cool completely before filling.

Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening on low speed until fluffy. Beat in the confectioners' sugar and vanilla.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Top each with remaining cookies.

1 comment:

Jess @ Flying on Jess Fuel said...

How fun! These would be great to make with kids since Oreos are usually a favorite. And nice knowing they aren't full of tons of processed ingredients!

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