Oreo Cookies
Prep Time: 40 minute Inactive Time: 20 minute Cook Time: 20 minute Total Time: 1 hour 20 minute Yield: 32 cookies Level: easy Ingredients For the Dough: 1 1/3 cups Dutch-process cocoa powder 1 1/2 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt 2 sticks unsalted butter, softened 2 cups granulated sugar 2 large eggs 1 teaspoon pure vanilla extract For the Filling: 1 sticks unsalted butter, softened 1/2 cup vegetable shortening 3 cups confectioners' sugar, sifted 1 teaspoon pure vanilla extract Directions Prepare the dough: Sift together the cocoa powder, flour and salt together in a large bowl. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredients before the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into two pieces; place one piece in between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees. Bake the cookies until there set and slightly darkened around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling: using a mixer, cream the butter and shortening 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. Press the remaining cookies on top to make sandwiches. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
