i baked alot yesterday… no reason.. simply because i enjoy baking, i wake up early and i have nothing better to do… i mean seriously, in a polluted city like Beijing, you can’t go out… and somehow, hubby is working 7 days this week… so yes, i have nothing better to do but bake…
i was in the mood of baking cookies so after baking a zebra cake that hubby had to bring to office, i baked oatmeal raisin cookies and decided to end the day with oreo cookies… i baked these like 2 years ago and remembered it received very good comments from friends and the kids… i was all set to play with my new cookie cutter (yes the one with the love cut-out)… and oh.. it so disappointed me.. after 3 cuts, the whole thing sprung and fell apart! urgghhhhhhhh!!!! ok…. the recipe…
Oreo Cookies (recipe adapted from here)
1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract (I used vanilla bean paste instead.)
– In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
– Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
– Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn’t sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
– Bake for 9 minutes at 375 F. Set on a rack to cool.
- Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
– Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
– To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don’t have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn’t matter much.)
– 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.
Pollution index: 194 (unhealthy)
Categories: Cookies & Biscuits