Add a bit of fun to the cookie jar with this chocolate "Oreo" like cookie. Make your own flavoured icing to go inside and you've got yourself some gourmet cookies for all to love.
I added a cookie press for marking the tops of the cookies, which really makes these cookies pop out at you.
Ingredients: For the Oreo Cookies:
7.8 oz Frankie’s All-Purpose Flour 1¾ cups,
1.5 oz unsweetened cocoa powder (½ cup) - black cocoa powder recommended,
¼ teaspoon salt
7 oz granulated sugar (1 cup)
6 oz unsalted butter (¾ cup), at room temperature
1 large egg
For the Icing:
1/3 cup of softened butter
3 cups of sifted icing sugar
2 Tbsp (or more) milk
1 tsp vanilla extract (or your favourite flavouring)
To make the Cookies: Sift together the flour, cocoa powder, and salt into a medium bowl.
Cream together the butter and sugar in the bowl of a large mixer fitted with a paddle attachment. Add the egg, and mix until well-combined. Turn the speed to low and add the flour, mixing until just a few streaks of flour remain. Finish mixing the dough by hand, scraping down the bottom and sides of the bowl with a spatula.
Roll out the dough between two sheets of parchment paper or waxed paper, until it is less than ¼-inch thick. Refrigerate the dough for at least 30 minutes, until firm. (putting the dough in the fridge is important, it keeps the dough from sticky too much to anything.
Preheat oven to 350°Line 2 baking sheets with parchment paper.
Take the rolled dough, and use a small circular cutter to cut out 2” circles of dough. If you have a cookie stamp, press it firmly into the top of each cookie to make an impression. If it is sticking, dust it lightly with cocoa powder in between cookies.
Place the cookies on the backing sheets, and bake for 9 minutes, until they’ve slightly puffed up and lost the raw shine in the middle. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Take the scraps of dough, re-roll it, and cut out more circles. Repeat until all of the dough is used—you may need to chill it briefly until it’s firm enough to work with again. You should get about 48 cookies from this recipe.
To Make the Buttercream: Whip butter in mixer, then add icing sugar and blend together. Add milk slowly until mixture comes together, this can take a few minutes, so be patient. Add vanilla. Icing should be stiff enough to work with, but not so stiff that it can't be piped through a piping bag.
Assembly: Spread a generous tablespoon of frosting on top of a cookie, and press down with a second cookie until the frosting spreads out to the edges. Repeat until all of the cookies are assembled.