Wednesday, January 23, 2013

homemade oreo cookies

On Saturdays, my youngest sister Mia (she's ten and in the fifth grade) comes over to take a shower at my house after her diving practice.  I live near the pool where she dives, and she supposedly comes over because showering at a pool is "disgusting."


I highly suspect that she only comes over to shower at my place because it is another way for her to have me "under her thumb."  At the young age of ten, she has put those of us who are at least nine to thirteen years her senior and pursuing undergraduate or post-graduate degrees in our rightful place in the world:  under her.  It's humbling, to say the least.


Back to the story of these Oreo cookies: every Saturday when she comes over, she asks me if I have any snacks for her.  She asks it in an expectant manner, expectant first that I should have already prepared snacks for her and expectant second that whatever it is that I do have for her will be disappointing.


Last weekend, for instance, she wanted a snack and I offered her some sugar snap peas with homemade hummus, which, of course, was an unacceptable solution to her hunger.


She's been begging me to make these homemade Oreos again, however, and, because, as I have already mentioned, I am under her thumb, I baked some of these up for her while she was diving on Saturday.  She was pleasantly surprised with her Saturday snack, even though she quickly informed me that she didn't like that this batch was crunchier than the last batch I made.  Oh, well:  Oreos should be crunchy, shouldn't they?!



Adapted from Smitten Kitchen.

Ingredients
chocolate cookies
¼ cups all-purpose flour
½ cup cocoa powder (I use Hershey's Special Dark)
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cups sugar
½ cup plus 2 tablespoons (1 ¼ sticks) butter, softened
1 large egg
filling
¼ cup (
½ stick) butter, softened
¼ cup + 1 tablespoon vegetable shortening (Crisco from a can or from a stick)
2 cups confectioners’ sugar
2 teaspoons vanilla extract

Instructions
  1. In a large mixing bowl or a food processor, combine the flour, cocoa powder, baking soda, baking powder, salt and sugar.
  2. Add in the butter and egg and process or beat on low speed until combined.
  3. Using a small cookie scoop or a spoon, scoop out small balls of cookie dough onto a non-stick cookie sheet.  After each cookie is scooped out, flatten the cookie dough into a flat round cookie.  The cookies should be about an inch apart from one another, and you should be able to fit all the cookie dough on two cookie sheets.
  4. Bake cookies at 375 degrees F for 8 to 9 minutes.  Remove from the oven and let cool before filling.
  5. To make the frosting, beat together the butter and Crisco until smooth.  Slowly beat in the powdered sugar.  When smooth, beat in the vanilla.
  6. To assemble, use the same sized cookie scoop or spoon to scoop a small ball of filling onto one cookie.  Spread with a knife and top with another cookie OR, if you originally used a small enough cookie scoop to make the chocolate wafers, you can simply smush the cookies together to evenly spread the filling between the cookies.
  7. Serve with milk.  And, if you happen to have some extras, store them in an airtight container.
Makes about 12 large oreos.


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