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Homemade Raspberry Oreos

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Prep:

Cook:

Level: Intermediate

System:

30

Description

Homemade Oreos just scream for fun adaptations, and I think filling them with raspberry creme is one of the best! For extra chocolatey deliciousness, dip your cookies in dark chocolate after assembling.

Ingredients

  • FOR THE COOKIES:
  • 3 ounces, weight Unsalted Butter, Room Temperature
  • 3-¾ ounces, weight Granulated Sugar
  • 1-½ ounce, weight Brown Sugar
  • 1-½ teaspoon Kosher Salt
  • ¼ teaspoons Baking Powder, Plus 1/8 Teaspoon
  • ¼ teaspoons Baking Soda
  • 1-½ teaspoon Vanilla Extract
  • 2 whole Egg Yolks
  • 4 ounces, weight All-purpose Flour
  • 3 ounces, weight Dutch-processed Or Dark Cocoa Powder, Plus Extra For Your Work Surface
  • FOR THE RASPBERRY CREME:
  • ¼ cups Unsalted Butter, Room Temperature
  • ¼ cups Vegetable Shortening
  • 2-¼ cups Confectioners Sugar
  • ¼ cups Seedless Raspberry Jam
  • ¼ teaspoons Vanilla Extract

Preparation

For the cookies:

1. In the bowl of a stand mixer using the paddle attachment, combine butter, granulated sugar, and brown sugar. Add salt, baking powder, baking soda, and vanilla extract and beat, at medium speed, until combined. Turn the mixer to low and add egg yolks one at a time, scraping the bowl after each addition. When the eggs have just been incorporated, scrape the sides of the bowl again and mix on low for 30 seconds.
2. Add flour and cocoa powder and mix until just incorporated. Using a fine mesh sieve, lightly dust a clean surface with cocoa powder. Scrape the dough into a ball and place on the cocoa dusted surface. Dough will be very firm.
3. Sprinkle dough and your rolling pin with additional cocoa powder and roll dough to 1/8″ thickness. Cut out cookies with a 2″ round cookie cutter, or other small shape. To make “designs” on the cookie, press a smaller cookie cutter firmly in the center of the dough circle, but do not cut all the way through. You should make a deep impression, not a clean cut. You can also form the dough into a log, chill, and slice, if you prefer. But I think the roll and cut method looks nicer. Work scraps back into a smooth ball, roll, and cut, until most of the dough has been used.
4. Preheat the oven to 350 F. Place the cookies on an ungreased baking sheet lined with parchment paper, at least 1/2″ apart. (If you are having trouble moving the cookies, use a very thin spatula or bench scraper to transport them.) Bake for 12-15 minutes. Cookies should be fully cooked and crisp, but not burned. Let the cookies cool completely on a wire cooling rack before filling.

For the the raspberry creme and to assemble:

1. In the clean bowl of a stand mixer, beat the butter and shortening until well-blended. Slowly add the confectioners’ sugar, mixing on low. Add the jam and the vanilla and beat 2-3 minutes, until the creme is fluffy.
2. To fill the cookies, transfer the creme to a pastry bag fitted with a large round piping tip. (You can also use a large zip top bag, sealed tightly, with a small hole cut out of the corner.) Squeeze a generous dollop of creme on the bottom of one cookie. Top with a second cookie and press lightly. Repeat until all of the cookies are filled. If desired, dip the cookies in dark chocolate and let set on wax or parchment paper until the chocolate is firm and the cookie lifts easily.

Source: I thank Bravetart for developing a pretty perfect Oreo cookie wafer (recipe posted at seriouseats.com) and Smitten Kitchen for unlocking the secret behind Oreo creme (smittenkitchen.com). Together, I think they make the closest homemade Oreo adaptation around.

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