My children love Oreos, double stuffed if possible, in cakes, in brownies or straight up. I’m too scared to look at their nutritional values ( zero I would imagine) but a little of what you fancy and all that. I love biscuits but I’m more of a shortbread gal and can easily pass on an Oreo.
Therefore, I was very happy to oblige when asked to make some. My kids know by now that baking is not one of my strong points, not through lack of trying over the years but nothing ever looks as it should, but generally speaking I get the taste about right.
The recipe I followed is from the excellent Smitten Kitchen website, beautifully shot and so delicious looking it makes you want to lick the screen.
This is all I needed for the cookies.
I forgot to put the sugar in the photo! I used caster sugar and only 1 cup as the icing is incredibly sweet.
1 1/4 cups (155 grams) all-purpose flour
1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups (200 to 300 grams) sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
1 large egg
Set two racks in the middle of the oven. Preheat to 375°F.(180 c)
1.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.
2.While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3.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.
4.Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
For the filling:
1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted butter
1/4 cup (50 grams) vegetable shortening
2 cups (240 grams) sifted confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
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.
This starts off looking disgusting but gets going after a minute or 2.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie.
My icing bag the split so I just spooned the icing on!
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. Dunk generously in a large glass of milk.
Well it would be rude not too.
I’m officially converted – sorry shortbread!