Friday, February 10, 2012

faux oreos - recipe #4 of 7 days of sweets

I'm a freak about "faux" foods and when I find a recipe that sounds like the real deal, I make it immediately. Like faux Oreos.....The original reipe is from one of my favorite blogs, Serious Eats, and back in December they featured these in a peppermint holiday version. I'm sticking with the original.

For Valentine's Day, cut the chocolate cookies out with a heart cutter and tint the white filling pink. Wish I thought of that when I was making these......

borrowed from the blog Serious Eats 

3 ounces unsalted butter, room temperature
3 3/4 ounces sugar
1 1/2 ounces brown sugar
1 1/2 teaspoons salt
1/4 plus 1/8 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons vanilla extract
2 egg yolks
4 ounces all purpose flour, sifted
3 ounces cocoa powder, sifted
from Martha Stewart
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cups confectioners' sugar
1/4 cup granulated sugar

pinch of salt
2 teaspoons vanilla extract

TO MAKE THE CHOCOLATE COOKIES Using a hand or stand mixer set to medium speed, cream together butter, both sugars, salt baking powder, baking soda, and vanilla extract until combined. With mixer still running, add in egg yolks one at a time. Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.

Turn mixer to its lowest setting. Dump in flour and cocoa all at once. The mixture will be stiff. Continue mixing until uniform. Shut off mixer. Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball. Use your hands to flatten into a disc.
***You may begin rolling the dough right away, or you may wrap it with plastic and refrigerate for up to a week.
***If you've kept the dough refrigerated, let it sit at room temperature to soften before starting to roll.
Preheat oven to 350° F. Sift some cocoa powder onto the counter (using cocoa instead of flour gives the Fauxreos their uniquely dark color). Use a rolling pin to roll the dough to 1/8" thickness (as thick as 3 dimes, stacked).
When finished, slide a metal spatula between the dough and counter to loosen. This will prevent the cookies from sticking.
A 2" round cutter makes perfect "Oreos" but use any cutter you like. Cut out the cookies and use a metal spatula to lift and transfer to cookie sheet.
Arrange cookies on a parchment lined baking sheet. The cookies will not spread during baking, so they may be arranged quite close together. Set the sheets aside.
Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.
Bake for about 12 minutes, or until quite firm to the touch. If your oven has an uneven heating element, rotate the cookie sheets after six minutes. Once the cookies have baked, cool thoroughly, directly on the cooling rack.
TO MAKE THE FILLING In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar, granulated sugar and pinch of salt, beating until combined. Beat in vanilla extract.
Using a spatula, transfer half the filling to a small pastry bag fitted with a plain tip. Alternately you can use a Ziploc bag with the corner snipped off as a makeshift pastry bag. ***I found this filling to be a little "stiff". I just spooned small amounts onto my cookies.***

TO ASSEMBLE THE COOKIES Flip half of the wafers upside down. Onto each, pipe or spoon vanilla filling. Place a cookie on top and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie. 

Transfer cookies to an airtight container and refrigerate for a couple of hours. Refrigerating the cookies will solidify the filling and bonding it with the chocolate cookies. 

***My apologies for the weight measurements. If you don't have a scale, I'm sure there is somewhere on the web to convert. If not, drop me a comment and I will send you the measurements. Sorry!!!***

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