Home-made oreos, kind of

oreos
February 13th, 2013
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I LOVE the look of sugar cookies, but I hate the hours of decorating work that I need to invest when making them. 

Over the years, I’ve made quite a few batches of sugar cookies and EVERY single time, I go insane, might or might not shed a few tears and tell my husband that he needs to stop me before I make them by reminding me how I hate it. 

Valentine’s Day is just around the corner and my obsessive masochist junkie mind is telling me to make sugar cookies. Somehow I found a way to make sugar cookies without doing all the work! muahaha! I used my usual chocolate sugar cookie base and turned them into oreos, kind of. 

 

Home-made oreos, kind of

Ingredients

Cookies

  • 3/4 cup all-purpose flour, plus more for surface
  • 1/3 cup cocoa powder
  • 1/8 tsp salt
  • 6 tbsps unsalted butter, softened
  • 3/4 cup icing sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Filling

  • 4 tbsps unsalted butter
  • 1 tsp clear vanilla extract 
  • Pinch of salt 
  • 1 cup icing sugar

 

Directions

Cookies

  1. Sift flour, cocoa and salt in a bowl. Reserve.
  2. combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into two discs, wrap tightly with plastic wrap and freeze for 20 minutes.
  3. Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
  4. Bake cookies for 8-10 minutes or until edges are firm. Transfer cookies on cooling rack and let cool completely.

Filling

  1. In a mixing bowl, cream the butter, sugar and vanilla until smooth. Gradually add the icing sugar until fully incorporated.
  2. Transfer the frosting to a piping bag attached with a #8 tip and pipe on he flat side of half of the cookies, gently press with another cookie to close.

Cookie recipe from Martha Stewart and filling adapted from Lisa is cooking.

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