|
Chef Don's
Favorite Dessert Recipes
Homemade Oreo’s
Yield: 25-30 cookies
For the chocolate wafers:
1 1/4 cups Flour
1/2 cup Unsweetened Cocoa*
1 tsp. Baking Soda
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 cups Sugar
1 1/4 sticks Unsalted Butter, room temp
1 Large Egg
For the filling:
1/2 stick Unsalted Butter, room temp
1/4 cup Shortening
2 cups Confectioners Sugar
2 tsp. 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, in a pastry bag with a 1/2 inch, round tip, pipe 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. Dunk generously
in a large glass of milk.
|
|
