Cookie Challenge 2011: Oreo Cookies

Oreos are sooo yummy!  Last week I made some cookies and cream chocolate cupcakes with cookie and cream buttercream.  As always I had way more butter cream left - both plain and cookies and cream!  So what to do with left over butter cream??? Make OREOS! :)

Since I had extra buttercream I made 3 different kinds of filling. I left some as plain butter cream, still had some cookies and cream butter and then I also made mint butter cream!

Here's the Oreo Recipe

1 1/3 c. Dutch-process cocoa powder

1 1/2 c. all-purpose flour, plus more for dusting

1/4 tsp. salt

2 sticks unsalted butter, softened

2 c. granulated sugar

2 large eggs

1 tsp. vanilla extract

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Refrigerate dough for at least an hour. Then place small round balls (I have a cookie scoop or you can use a tsp) on silpat lined cookie sheets.  Bake for 9 – 9 ½ minutes. When you take it out of the oven use a glass or other flat surface to flatten the cookies.  Remove from cookie sheet and cool.

Here’s an alternate cookie preparation:

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 10-12 minutes. Cool completely on wire racks.

Buttercream/Filling:

1 stick unsalted butter, softened

1/2 c. vegetable shortening

3 c. powdered sugar, sifted (may need more depending on desired consistency)

1 tsp. vanilla extract

heavy whipping cream as needed to get the right consistency

Cream butter and shortening, then add sugar slowly, add in vanilla. continue mixing until well mixed.  Add in heavy whipping cream slowly to get desired consistency.

You can add all kinds of things in with the butter cream

Mint: peppermint extract and green food coloring

Cookies & Cream: Crushed up oreos

Raspberry: either frozen (defrosted and well drained) raspberries or red food coloring and raspberry extract

Almond: almond extract

~ super easy!