Oreo.....name itself make kids go crazy about it. May be because of it taste, texture, bittery sweetness were the reason for its popularity. I baked this cuties for Baking Partners started by Swathi Iyer.. Yes it is my first post for Baking partners and this month it roll around cookies theme. For make it more easy and fun, three cookies was given and I selected Homemade Oreo cookies for my kids..they really enjoyed it. If you really want to make baking fun, join us and details are given here. Now Lets check out the recipe below...
Total time: 2 hours
Active time: 45 minutes
Yield: Makes 32 sandwich cookies
Special equipment: 2" round or other cookie cutter, pastry bag or Ziploc bag or cookie stamp
Source: Serious Eats
Ingredients:
For Cookies:
3 ounces/85g/ 6 tablespoon unsalted butter, room temperature
3 ¾ ounces/106.3g / ½ cup sugar ( I used ¾ cup of sugar to avoid bitter taste.)
1 ½ ounces/42.52g/ 3 tablespoon brown sugar
¾ teaspoon salt
¼ plus ⅛ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon instant coffee powder
1 ½ teaspoons vanilla extract
2 egg yolks
4 ounces/113.4g / ¾ cup all purpose flour (or rice flour), sifted
3 ounces/85g / 1 cup cocoa powder, sifted
For the filling:
2 ounces/56.7g/ 4 tablespoon shortening or unsalted butter at room temperature
5 ounces/141.7 / 1 ¼ powdered sugar, sifted
1 teaspoon vanilla extract
a pinch of salt
Method:
Preparation for Cookies:
- Using a hand or stand mixer set to medium speed, cream together butter, both sugars, salt, baking powder, baking soda, coffee powder, and vanilla extract until combined. With mixer still running, add in egg yolks one at a time. Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.
- Turn mixer to its lowest setting. Dump in flour and cocoa all at once. The mixture will be stiff. Continue mixing until uniform. Shut off mixer. Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball. Use your hands to flatten into a disc.
You may begin rolling the dough right away, or you may wrap it with plastic and refrigerate for up to a week. If you've kept the dough refrigerated, let it sit at room temperature to soften before starting to roll. - Preheat oven to 350°. Line baking tray with parchment paper.
- Sift some cocoa powder onto the counter (using cocoa instead of flour gives the Fauxreos their uniquely dark color). Use a rolling pin to roll the dough to ⅛" thickness.
When finished, slide a metal spatula between the dough and counter to loosen. This will prevent the cookies from sticking.
A 2" round cutter makes perfect "Oreos" but use any cutter you like. Cut out the cookies and use a metal spatula to lift and transfer to cookie sheet. - Arrange cookies on ungreased cookie sheet. (If the cookie sheet is
dinged up or uneven, line with parchment paper first.) The cookies will
not spread during baking, so they may be arranged quite close together.
Set the sheets aside.
Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.
- To add texture to the cookies, place any remaining dough in a mixing
bowl. Mix with a hand or stand mixer and add about 1 tsp of hot water or
coffee. Continue adding hot water/coffee, a teaspoon at a time, until
the dough has thinned into a paste. You can always add more liquid, but
you can't take it away. Add slowly and let each addition mix in fully
before adding more. When the mixture reaches a frosting-like
consistency, use a spatula to scrape it out. Transfer to a piping bag
fitted with a very small tip, or a heavy duty Ziploc bag with a tiny
hole poked in the corner.
Pipe some sort of design atop each
cookie. A tight cornelli design gives the impression of an Oreo. But
anything will do, have fun with your designs!
(OR)
- Divide the dough into 64 equal portion balls ( little larger than quarter) and place it on the lined tray. Using cookies stamp or bottom of the tumbler, gently press down the dough to get uniform round shape cookies.
- The cookies will
not spread during baking, so they may be arranged quite close together.
Cooking:
- Once the cookies have been decorated, bake for 10 - 12 minutes, or until firm to the touch. If your oven has an uneven heating element, rotate the cookie sheets after six minutes. Once the cookies have baked, cool thoroughly, directly on the cooling rack.
Preparation for the filling:
- With a hand or stand mixer, cream together shortening/butter, powdered sugar, vanilla, and salt. Cream on medium speed for five minutes; use a rubber spatula to scrape the bowl down periodically. The long mixing time aerates the filling, making it especially white and less gritty.
Using a spatula, transfer the filling to a pastry bag fitted with a plain tip. Alternately, portion with a melon-baller sized ice cream scoop, or by using Ziploc bag with the corner snipped off as a makeshift pastry bag.
Assembling the cookies:
- Flip half the wafers upside down. Onto each, pipe or scoop 1 teaspoon of filling (specifically: ¼ oz for Double Stuf, ⅛ ounce for regular) directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.
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Storing the cookies:
- Transfer cookies to an airtight container and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it (especially if you're using butter) will solidify the filling, restoring its proper texture, and bonding it with the wafers. Serve.
Beautiful Saraswathi, You done very well, Love that cute stamp on the cookies.
oh my! looks gorgeous!
your oreo cookies are just superb. Better than store brought cookies. Looks divine dear.
Beautiful..
Wow Saras....nyum nyum...dip it in milk...
Love these cookies.. Great job Saraswathi..
Divya's Culinary Journey
Yum yum cookies..tremendous effort..I believe Pranav n Anish wud hv enjoyed these yummy cookies
Looks perfect..They are cute and rich dear..!
They looks stunning and incredible dear, beautifully done.
looks tempting & delicious...mouthwatering!
Awesome!!
Wow Looks gorgeous!
Padhuskitchen
beautiful cookies - i like the idea of using stamps.......very very nice.
They looks so beautiful,great job dear,yummy
I love the design of your oreo cookies!!!
the cookie design is cute and something different. the cookie stamp design is very interesting 🙂
Loved that stamp... they look so perfect and yum
awesome clicks sara! just fantastic ! well done.
wow that really lovely cookies,luks gr8!bwn w u bought the cookie stamp?
Loved the design on top. nice recipe. bookmarked !
you made it perfectly.. nice clicks..
Gorgeous homemade Oreo cookies! Would really love to try this soon!
Lovely and delicious clicks. Perfect oreo cookies and love the print on them 🙂 i love the last pic the most
Priya
Special K Cookies
Mothwatering & tempting cookies. Nice stamp.
Thanks every one for your valuable comments...
Perfect looking cookies...Loved the cute design on them...
lovely stamp on the oreo's ..truly delectable!
I have made homemade oreos before and they are so delicious. I use a recipe by Thomas Keller. I think his version of the chocolate sable used in the sandwich cookie tastes just like oreos.
Your cookies look wonderful. Must try these also soon.