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The fun part of making homemade oreo cookies is that you can
get creative with your fillings. You can put as much filling as you want in
them. Single stuffed, double stuffed or even quadruple stuffed; it’s completely
up to you. The filling flavor possibilities are endless. The first time I made
them, I made vanilla filling. The second time, I made vanilla, caramel, coffee,
and chocolate fudge fillings. I can’t wait to try some other flavors that I’m
rolling around in my head. As I try new fillings, I will add them to this post.
I’ve adapted and enhanced the recipe from the Food Network.
Dough
⅔ cup Dutch-process cocoa powder (or 1⅓ cups if you are only using
Dutch process cocoa powder)
⅔ cup black cocoa powder
1½ cups all-purpose flour
¼ tsp salt
2 stick Fleischmann’s unsalted margarine sticks, softened
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp coffee extract
·
Combine the cocoa powder, flour, and salt in a
medium bowl. Whisk until completely combined
·
In a mixing bowl, cream the margarine and sugar.
·
Add the eggs one at a time.
·
Add the vanilla and coffee extracts.
·
Add the flour/cocoa mixture and mix until
incorporated (don’t over mix). Scrape the sides of the bowl halfway into mixing
the dough.
·
Divide the dough in half.
·
Roll each half to 1/16 inch thin on a floured
piece of parchment paper.
·
Place another piece of parchment paper on top of
the rolled dough.
·
Place each piece of rolled dough (with it’s 2
pieces of parchment paper) on a cookie sheet and place in the fridge for 1 hour
up to 2 days.*
·
Remove the dough from the fridge.
·
Use a 2 inch round cookie cutter to cut
approximately 154 circles. You can reroll the scraps twice.
·
Place the cookies onto parchment lined cookie
sheets.
·
Put the cookies back in the refrigerator for
another 20 minutes.
·
Preheat the oven to 325°F.
·
Bake the cookies for 20 minutes and the cool
completely on a wire rack.
·
Prepare the filling.
*If you want to
get and keep that crunch that is typical of the original Oreo, you really
should leave the rolled dough in the fridge at least overnight up to 2 days.
Also, keep them in a tightly sealed zip top bag with as much as air as possible
pushed out. If you can’t wait that long or prefer a softer cookie, you can roll
them out after being in the fridge for an hour.
Vanilla Filling
1 stick of Fleischmann’s unsalted margarine sticks
1lb box or ½ of a 2lb bag of confectioners’ sugar (extra if
needed)
3 tsp vanilla extract
·
Mix all the ingredients until thick and you are
able to roll the filling into at least a 1 inch ball without the filling
sticking to your hands.
·
Place the ball on the bottom of one of the
cookies.
·
Take a second cookie and place it on top of the
filling and press down.
·
Replace ¼ cup of confectioners’ sugar with a ¼
cup Dutch process cocoa powder
·
2 tsp vanilla extract plus ½ tsp coffee extract.
Coffee Filling
·
Use 2 tsp vanilla extract plus 2 tsp of coffee
extract
Caramel Filling
·
See the Caramel Frosting recipe for the Caramel
cake. Add confectioners’ sugar until you can roll the frosting without it
sticking to your hands.
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