Wednesday, August 24, 2011
Though this summer seems to me to be the longest ever (and one of the funnest) the fact that i can feel the weather turning and the dates on the calender hanging on my wall brings me back to the reality that it's almost over. Which personally i must say is exciting, i love the fall and winter months, always have. I was one of those "weird" kids that looked forward to the first day of school, no matter how nervous i was, i just couldn't wait to see my friends and learn new things. And now that i'm out of school (and in a cooler climate), i can't wait for the crisp cool air, the fun fall foods and the holidays!
With thoughts of school time and the crazy masses hitting the stores for their supplies this time of year makes me think of the lunch notes, books and school time traditions and i have decided that homemade Oreo's will be a part of back to school tradition or end of summer time in the Gregersen household. These Oreo's are not exactly like the store bought kind, they taste a little more like Oreo cakesters but none-the-less are delicious and a great tribute to the iconic American treat!
Adapted from cupcake project via heaven is chocolate cheese and carbs, via smitten kitchen originally from Wayne Brachman's book Retro desserts.
11/4 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 Tbs Butter, Room Temperature
1 Large Egg
Whisk together the flour, baking soda, baking powder, cocoa, sugar and salt. Beat in Butter and egg on medium speed until dough comes together.
Scoop out dough in heaping teaspoons, roll into balls using the palm of your hand, place onto cookie sheets covered with parchment or using a silicone mat, slightly press down with moist fingertips and then perfect with cookie cutter. To create shapes roll out and use cookie cutter with desired shape.
Bake in a preheated oven at 375 degrees F. for about 9 minutes rotating cookie sheets about halfway through. Allow to cool on cooling rack.
1/4 C. Unsalted Butter, Room Temperature
1/4 C. Vegetable Shortening
2 C. Powdered Sugar, Sifted.
2 Tsp Vanilla Extract
Beat Butter and shortening on Medium until light and fluffy, about 30 seconds.Add in 1 C. of Sugar and 1 Tsp Vanilla,, mix in. Add the rest of the sugar and vanilla until mixed completely. Taste test and add more vanilla if desired.
Fill pastry bag with filling, or a Ziploc bag with corner snipped. Match up the cookies til you have about 20 or so pairs. Pipe out about a teaspoon or more of filling onto one of the cookies (i just did the ones on the left) Place top cookies on top of the filling and gently press down to evenly distribute filling. Once all the cookies are filled..Serve and Enjoy!! can be stored for up to 3 days in an air tight container at room temperature.