I promise I’ve made more than just chocolate cookies this week.
(Though there wouldn’t be anything wrong with that, right?)
I just decided this post needed to come out first – so you have enough time to rush out and make these for your sweetheart.
Anyhow, I came to a crossroads this weekend. I really, really wanted to use my new Linzer Valentine Cookie Cutter (thank you Geni!), and I’d been dying to make a homemade Oreo cookie recipe I found on Pinterest (and yes I double-checked it was what I thought it was).
So I thought, why not meld the two ideas together into one new delicious treat.
And it actually worked!
Homemade Oreos, adapted from SugarCooking, who adapted from Smitten Kitchen
1 1/3 c all-purpose flour
1/2 c + 1 T unsweetened cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 1/3 c sugar
1/2 c plus 3 T room-temperature, unsalted butter
1 large egg
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
To make Oreo-style cookies:
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough.
To make Linzer-style cookies:
Roll out flat between two sheets of wax paper. Cut out using Linzer cutter – making sure to have an equal amount of bottom cookies and top cookies.
Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
1/4 c room-temperature, unsalted butter
1/4 c vegetable shortening
2 c confectioners sugar
2 t vanilla extract
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 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2-inch round tip, pipe teaspoon-size blobs of 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.
* For the Linzer cookies, I found it was easier to spread the filling with a knife, so as not to overflow the decorative center.
As I posted on Facebook just a little bit ago: sometimes I even impress myself.
So, in order to make these a little firmer to be rolled out, I fiddled a bit with the amount of dry ingredients and butter (what I used it what’s listed above). The dough ended up being really firm – perfect for my needs. And when you roll it out, it will get a tiny bit sticky – which is why the wax paper is a must.
I also enjoyed using the cookie cutter (alone this time – the boys were uninterested in helping). But it cracked me up when I saw this:
I also realized that they cookies, as they cooked, spread quite a bit – and some of my inner decorations were distorted or filled in. But I fixed that right up; I just used the small cookie cutters and re-cut the hearts while the dough was still warm. (Bonus for me, I got to sample the parts I cut out.)
Finally, I made and then spread a little of the cream filling in between sets of cookies. And this is the finished product:
I had to make the regular circle shape, too, just for scientific purposes, of course.
Happy Early Valentine’s Day!