Tuesday, November 17, 2009
Clearly, I have a problem. When you start making jumbo sized portions of the snack food aisle, get your head checked. I can't help myself though! These looked so incredibly good when I saw them on the Smitten Kitchen website that I almost went out and bought some Oreos just to satisfy the instant craving.
Making these is just about as much fun as eating the finished product because I had an entire mixing bowl full of that fantastic white Oreo filling and of course, I had to test it...many,many times. I don't want to see any noses in the air on that one, you know you all do it. Anyway, so this recipe is very sweet and the cookies have a soft center, which I loved and the filling is even better than the regular Oreos. I believe I have mentioned my work colleague "J" in previous posts and this is fair warning that he wasn't thrilled with them because he said they were too sweet. I wholeheartedly disagree because I devoured about ten of them but some people don't have the insatiable sweet tooth that I do. So, if you love sweets, eat up, if not, either hold back on the sugar measurements or make these for someone who does have a sweet tooth. Enjoy!
Recipe adapted from Smitten Kitchen who adapted her version from Retro Desserts, Wayne Brachman
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, place teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.