[CnD] Oreo Cookies

Naima Leigh nleigh2016 at gmail.com
Mon Aug 1 10:13:31 CEST 2016

Oreo Cookies


Prep Time: 40 minute


Inactive Time: 20 minute


Cook Time: 20 minute


Total Time: 1 hour 20 minute


Yield: 32 cookies


Level: easy




For the Dough:


1 1/3 cups Dutch-process cocoa powder


1 1/2 cups all-purpose flour, plus more for dusting


1/4 teaspoon salt


2 sticks unsalted butter, softened


2 cups granulated sugar


2 large eggs


1 teaspoon pure vanilla extract


For the Filling:


1 sticks unsalted butter, softened


1/2 cup vegetable shortening


3 cups confectioners' sugar, sifted


1 teaspoon pure vanilla extract




Prepare the dough:


Sift together the cocoa powder, flour and salt together in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then
the vanilla, incorporating each ingredients before the next. Add the dry
ingredients and mix just until incorporated, scraping the bottom of the bowl
with a rubber spatula. Divide the dough into two pieces; place one piece in
between 2 lightly floured sheets of parchment paper and roll into a
1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate
both rectangles, covered with the parchment sheets, until firm, at least 1
hour or up to several days. Using a 2-inch round cutter, cut the dough into
64 circles. (You can reroll the scraps once.) Place cookies about 2 inches
apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven
to 325 degrees. Bake the cookies until there set and slightly darkened
around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: using a mixer, cream the butter and
shortening until fluffy. Beat in the confectioners; sugar and vanilla. Flip
half of the cookies upside down and top each with 1 level tablespoon of
filling. Press the remaining cookies on top to make sandwiches.


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