Ok, let me start by saying there is a reason that i don’t bake. Two reasons, actually. The first is that it takes too much measuring. Enough already with the 1/4 tsp of this and 4 oz of that. Can’t I just add a little of this and a little of that and see how things turn out? Apparently not because i realized there really is not substitute for confectioners sugar and one cup will not have the same result as two. Oh, and white sugar in a food processor in no way resembles powdered sugar.
The second reason i don’t bake is because i burn myself. Every single time. And not just a little burn. Really big burns. The same logic surrounding my belief that a little of this and a little of that will produce a delicious baked good also applys to my belief that i can grab a cookie sheet that has just come out of a 375 degree oven with my bare hands. That’s why they call me Gene.
Here are my home made oreos. Like Erla said, they don’t look like much but they are yummy. And no, they are not whoopie pies!!
Retro Desserts, Wayne Brachman
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.