sandwich cookie

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

unsalted butter

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

baking soda

coconut extract (optional)

flour

cocoa

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

vanilla extract

Diamond Crystal kosher salt

sugar

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

A delicious combination of crumbly sugar cookies sandwiched together with dulce de leche.

Alfajores (dulce de leche sandwich cookies)

unsalted butter (115 grams, 1 stick)

sugar (40 grams)

tsp vanilla extract

all purpose flour (1/2 cup plus 2tbsp)

cornstarch (cornflour, 1/2cup plus 2tbsp)

tbsp dulce de leche (approx)

Cream together the sugar and butter in a food processor/stand mixer or with a hand mixer. Add the egg yolk and vanilla and blend in. Add the flour and cornstarch, mix and bring together into a ball. Wrap in cling wrap/film and chill for 30 minutes.&nbsp;

Part way through cooling, preheat the oven to 350F/175C.&nbsp;

Once the dough has cooled, roll out the dough relatively thinly (approx 1/4in/2-3mm) and cut small circles and place on a lined cookie sheet/baking sheet/tray. Repeat with the rest of the dough. Bake the cookies for approx 1-12 minutes until they are just starting to brown very slightly. They should still be very pale. Leave to cool a minute before transferring to a cooling rack.&nbsp;

When the cookies are cool, put a small spoonful of dulce de leche on one cookie and press another on top. Make sure you press them together holding the middle of the cookie so the cookies don't break. If needed, twist them slightly to spread out the dulce de leche. While I didn't here, you can roll the outside in coconut if you like, or lightly dust with confectioner's/icing sugar.

Irresistible Butterball Cookies! They're sandwiched together with seedless raspberry jam and rolled in aromatic vanilla sugar for a sparkly appeal.

Butterball Cookies

unsalted butter (softened)

all-purpose flour

raspberry jam

vanilla sugar

Using a mixer fitted with a whisk attachment, beat the butter on medium speed for about 3 to 5 minutes until the butter is light and fluffy. Mix in the sugar until well blended then add in the flour and continue mixing until the dough is formed. Wrap the dough with saran wrap and chill the dough for about 3 hours. Chilling the dough will prevent the cookies from spreading out too much when baked.

Preheat the oven to 375*F.

Use a small spoon to tear out small pieces of dough and use the palm of your hands to roll them out into small balls about the size of a hazelnut. Place them on a cookie sheet and chill them in the freezer for 30 minutes.

Line 3 cookie sheets with parchment paper. Place the cookies 2 inches apart on the prepared cookie sheets (cookies will spread). Bake one sheet at a time for 8 to 10 minutes or just until the cookies are firm and pale golden in colour. Keep the remaining cookie sheets chilled till ready to bake the next batch.

Spread the flat side of half the cookies with the jam and then top with remaining cookies to form a sandwich. Once you have paired them and formed little sandwich cookies, roll them in vanilla sugar to coat all over.

Italian Neapolitan cookies are fun tricolor cookies inspired by the classic Neapolitan ice cream and made from one cookie dough. They’re soft and chewy in the center while crispy on the outer edges.

Italian Neapolitan Cookies

baking powder

salt

unsalted butter (softened (2 sticks))

strawberry preserves

strawberry extract

Pink gel food color

Tablespoon unsweetened cocoa powder

semisweet bar chocolate (finely grated)

Sparkling sugar

Whisk together the flour, baking powder, and salt.

In a medium-sized bowl cream together the butter and sugar with a hand mixer on medium speed until light and fluffy. About 5 minutes.

Add the egg, egg yolk, and vanilla; beat until combined.

Add the flour mixture; beat just until combined.

Divide the dough into 3 equal parts; set aside one portion of dough.

For the vanilla dough:

Stir preserves, strawberry extract, and desired amount of food color gel into one dough portion until combined.

For the strawberry dough:

Stir cocoa and chocolate into the remaining dough portion until combined.

For the chocolate dough:

Fit a 9X5-inch loaf pan with a parchment sling.

Press chocolate dough into the bottom of the pan, followed by the vanilla dough, then the strawberry dough.

Cover the pan with plastic wrap; chill for 3 hours or overnight. You may also freeze for 1 hour.

Preheat oven to 350 °F. Line baking sheets with parchment.

Remove the dough loaf from pan; cut into ¼-inch-thick slices. Place slices on prepared baking sheets; sprinkle with sparkling sugar.

Bake cookies until edges are set, 11-12 minutes. Let cookies cool on baking sheets 2 minutes, then transfer to a rack to cool completely.

Assembling the dough:

This homemade oreo cookie recipe is my version of the classic treat. With dense, dark cocoa cookies and a thick vanilla creme filling, these cookies capture all the familiar flavor with a fresher, richer taste. I set out to match the ingredients of the originals as closely as possible, so these are also egg-free, dairy-free, and completely vegan. Satisfy your urge for these iconic cookies with this straightforward version, created entirely from scratch using familiar ingredients.

Oreo Cookies

all purpose flour (sifted)

corn starch (sifted)

cocoa powder (Dutch process, sifted)

black cocoa powder (sifted (*see notes below))

½ teaspoon baking soda (sifted)

½ teaspoon kosher salt (Diamond Crystal)

½ teaspoon cream of tartar (sifted)

palm shortening (room temperature (I use Spectrum brand))

granulated sugar

(20 mL) corn syrup (light)

vanilla extract (for authentic Oreo flavor)

(10 mL) corn syrup (light)

2.5 mL imitation vanilla extract (for authentic Oreo flavor)

powdered sugar (sifted)

Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with a rack in the center of the oven.

In a medium bowl, whisk together flour, corn starch, cocoa powders, baking soda, salt and cream of tartar. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat palm shortening and sugar together on medium-low until well combined. Scrape bowl down several times between mixing to fully incorporate ingredients.

Add corn syrup and vanilla. Mix on medium speed until fully incorporated. Scrape bowl.

Add dry ingredients and mix on low speed for about 1 minute. Scrape bowl and paddle well, and mix on low until dough comes together, about 30 seconds to 1 minute.If your dough doesn&#39;t come together when it&#39;s fully mixed, use your hands to squeeze it together into clumps. Working the dough just a bit will help warm up the palm shortening enough for the dough to bind into one large ball.

Gather dough together and divide into 2 equal portions. Working with smaller portions of dough means you’ll extract more usable cutouts from each roll. This reduces re-rolling, which can activate more gluten and make the dough tougher. It can also lead to air in the dough, which creates bubbles when baked.

Roll one portion between two sheets of parchment paper until ⅛ inch (3 mm) thick. I use pastry guides to ensure precise thickness. Remove top layer of parchment.

Use a round cookie cutter to cut cookies into 1¾ inch (4.5 cm) circles. Use a small offset spatula to transfer cutouts to parchment lined baking sheet.The cookies will not spread - they can be placed quite close together. I can fit about 30-35 cookies on a half sheet pan.

Bake one pan at a time for 11 minutes. Fully cool cookies on baking sheet.If a few of the cookies have bubbly tops, gently press them down with the bottom of a measuring cup. Press gently, don&#39;t compress the cookies. They should flatten back out.

Gather scraps into a ball and roll again until all dough has been used.

Repeat with second portion of dough.

To the bowl of a stand mixer fitted with the paddle attachment, add shortening, corn syrup, vanilla and salt.

Mix on medium speed until fully incorporated, scraping bowl as needed to ensure ingredients are well combined.

Add powdered sugar and corn starch. Begin mixing at low speed, then increase speed to medium and mix until filling begins to form small clumps.

Scrape bowl and paddle well. Continue mixing on low speed until filling pulls together into a ball.

Oreo Filling

Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams. Standard Oreo cookies have about 4 grams of filling per cookie. I prefer a bit more filling, so I&#39;ve bumped it up to 5 grams per cookie.

Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.

Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won&#39;t quite extend to the edges.

Repeat process until all cookies are filled.

Assembly

Help, Kathleen! My dough is not coming together.  It's more like cookie crumbs.  I carefully measured EVERYTHING according to the recipe.  Any suggestions? Should I add more Palm shortening or will that make them spread?
Thanks!
Kim

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