Thursday, December 20, 2012

Faux-reos {Cookie Swap}

I made the mistake of asking the guys at work what their favorite cookies were...when planning my holiday cookie platters. Actually, my only mistake was asking Brian. He stood up and declared, "Oreos!"

No, I mean cookies that are homemade.

"You made Snickers," he said, sitting down again.


So, here we go. Homemade Oreos. Faux-reos. I actually had never had an Oreo until just last month.

1 C organic butter, softened
1 C organic granulated sugar
1 egg
1 t instant espresso powder
1 t pure vanilla extract
2 C flour
3/4 C unsweetened cocoa powder
1 1/2 t baking powder

Cream the butter and sugar in a large mixing bowl until light and fluffy.  Add the egg and beat until well incorporated. In the mean time, whisk together the flour, cocoa, and baking powder. Slowly add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated. Press the dough into a ball. Wrap in plastic wrap and refrigerate for an hour.

Between 2 pieces of parchment paper, roll the dough to approximately 1/4" thickness.  Use a small glass to cut out cookies and transfer them to the prepared baking sheet. Chill in the freezer for 5 minutes. Then bake for 10-12 minutes. Cool completely.

1/2 C butter, softened
2 T heavy cream
1 t pure vanilla extract
3 – 3 1/2 C organic powdered sugar

Once the cookies are cooled, prepare the filling.  Combine the softened butter, heavy cream, and vanilla and beat until combined. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It should be slightly stiffer than a cupcake frosting. Spread the filling on one side of a pair. Then press the remaining cookie to form a faux-reo.

So, I'm not sure how close these are. I'm sure that Brian will tell me tomorrow. But Jake declared them winners. Sweet!

1 comment:

  1. They look good! Thanks for sharing at Foodie Friends Friday! Please come back on Sunday to VOTE!


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