Monday, July 1, 2019

Make your own Oreos

Want something a little healthier than Oreos? Here ya go... And since they won't last years, ya gotta eat 'em fast. OK! I wonder if a version of s'mores is in here somehow?...

2 1/2 cups confectioners' sugar or glazing sugar
1/2 cup vegetable shortening
pinch of salt
1 teaspoon vanilla extract
2 teaspoons cold water, or enough to make the filling cohesive
Beat together the sugar, shortening, salt, and vanilla. The mixture will seem very dry at first, but will eventually begin to clump together.
Add the water, beating until smooth and spreadable. The filling should be stiff, but not so stiff that you can't flatten it when you sandwich it between your cookies.
For best presentation, roll pieces of filling into a ball before gently flattening atop cookie bottoms, and adding cookie tops.
Yield: a heaping 1 1/2 cups filling, enough to fill about 24 to 30 medium (about 2 1/2") sandwich cookies.

1 cup granulated sugar
1/2 cup unsalted butter
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon espresso powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup black cocoa
1/4 cup Dutch-process cocoa
Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
Beat in the egg and vanilla, then the flour and cocoa. Cover the dough, and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F.
Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
Cut into 2 ½"-round cookies. A biscuit cutter is handy for this.
Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out. When they're done, remove the cookies from the oven, and allow them to cool completely.
To make stack cakes: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
Top with a second cookie, using it to compress the whipped cream to about a ¼"-thick layer.
Repeat with 4 more cookies, finishing with a layer of whipped cream.
Refrigerate from 4 to 24 hours before serving.

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