Source: Zingerman’s Cornman Farms
Makes: 36 cookies assembled + 12 pair no filling.
Preparation time: 2 hour
Tips: Store well for weeks in sealed glass jar.
Ingredients
Preparation
COOKIE DOUGH
1 ½ cup (188g) unsalted butter, softened
1 cup (215g) granulated sugar
2 teaspoons (8g) kosher salt
2 (104g) large eggs
2 cups (300g) all-purpose flour
1 ¼ cups (130g) cocoa powder
½ teaspoon (4g) baking soda
FILLING
Using 1 small scoop level fills 36 cookies
½ cup (94g) unsalted butter, softened
2 cups (200g) powdered sugar
1 teaspoon (10g) vanilla extract or essence
MAKING THE COOKIES
1.Use a mixer to blend together 1 cup (225g) butter with granulated sugar and salt, until light and fluffy.
2. Beat in eggs until fully incorporated.
3. Use a sieve to sift flour, cocoa powder, and baking soda into a bowl and mix fully.
4. Using a dessert spoon, slowly add the dry ingredients to the wet ingredients, mix until combined.
5. Place the dough onto a floured work surface and form a large ball.
6. Divide into 4 individual balls, flattening them to flat disks about 1 inch thick. Wrap 4 dough disks in plastic wrap and refrigerate for 1 hour.
7. Preheat oven to 325˚F (160˚C).
8. Remove one batch of dough from the fridge and place on a lightly floured surface or silicon rolling mat.
Roll the dough to ¼ inch (½ cm) thickness., thinner if possible if the dough can work with you.
9.Using a 2 inch (~6 cm) circular cookie cutter, cut the dough into individual rounds and place on a parchment-lined sheet tray, leaving at least ½ inch (1¼ cm) between each cookie.
10. With the scraps, re-form into a ball then re-roll it out to cut additional cookies. Repeat with this process with each batch of dough.
Bake in a preheated oven for 13 to 15 minutes, rotating the tray halfway through, Less time if the cookies are thinner.
MAKING THE FILLING
While your cookies are baking, it’s time to make the filling.
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1.Blend together, butter, powdered sugar, and vanilla in a mixing bowl using a mixer or wisk until light and fluffy, about 10 minutes. Make sure filling is soft and room temperature before placing into cookies.
ASSEMBLING THE COOKIES
1. Remove cookies from the oven and place on a cooling rack. Leave until cool, about 12 minutes.
2. To assemble the cookies, take a generous teaspoon of filling and spread it out on top of one of your cookies. Sandwich another cookie on top and give it a light squeeze. Repeat this process until there are no cookies left. Everyone can participate in this process! A few cookies may break, and a few may be eaten, but that’s all part of the fun.
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3.Serve up your cookies with a chilled glass of milk and enjoy.
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4.Store cookies in a sealed glass jar. They keep well for few weeks. If during the first few days, the cookies soften in the jar, keep partially until no longer soft. Close again.
NOTES : 1) Filling cookies with 1” scoop, you will need about 1 + 1/4 recipe of the filling for all 48 cookies baked. I use a small (1” round scoop- level), plenty of filling. Baked cookies save well in sealed container, specially without the filling. You may want to leave some empty and assemble them few days or weeks later after the first batch dissaper.
2) Cookies can be decorated win other fashion by using a stamp rolling pin and cookie cutter. My special Oreo cookie cutter creates a nice effect but process is time consuming.
Oreo Cookies- Homemade
with buttercream filling
