After all the Milk and Cookie Shot excitement yesterday, I don't think it's possible for me to ever make anything to top that. I still have PTSD from Day 1 and parts of Day 2. Let's just put it out there. Spring Break is almost over and I really don't have time to invest in another big project. That took everything from me, particularly my confidence as a baker (at times) and most of my dignity. I repeat: never again. Just so we're all clear.
Because I had one more day off (meaning, one last opportunity to get some of that dignity back), I decided to pursue something a little less stressful-- like Homemade Oreos. This, I can do.. and you can, too.
Recipe by Smitten Kitchen
Yields 25-30 Oreos (or enough for you and possibly a few select people you know)
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup white, granulated sugar
1/2 cup plus 2 Tbsp unsalted butter, room temperature
1 large egg
For the filling:
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups powdered sugar, sifted
2 tsp vanilla extract
1. Preheat oven to 375 degrees F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. **I HIGHLY recommend using the food processor. It was easy to do without overmixing! 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 dough and place on a parchment paper-lined baking sheet approximately 2 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.
4. To make the cream, use a stand mixer with paddle attachment or electric hand mixer and a medium bowl. Place butter and shortening in a mixing bowl, and beat until cohesive consistency. Then, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high speed and beat for 2-3 minutes until filling is light and fluffy.
5. Place the cream into a pastry bag with a 1/2 inch, round tip. **I just put in a Ziplock bag and snipped off the tip. Nothing fancy but works just as well.
6. Pipe teaspoon-sized blobs of the 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.
7. Dunk in milk and enjoy or, if your feeling generous, share! :)
And because I'm addicted to Insta video these days.. Enjoy this clip of my Oreo making!