Who doesn’t love Oreo cookies? When I saw these over at Bake @ 350 I knew I had to try them out. I loved her idea of the heart stamped in the middle making these perfect for Valentine’s Day. The dough is so easy to work with, I did put mine in the freezer for a few minutes prior to rolling out. Then for the cream filling I rolled that out and used the same cookie cutter to make a perfect match with the cookie. I can’t wait to dunk these.
Recipe from Bake @ 350
2-1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa
1/2 tsp coarse salt
1 cup unsalted butter
1 cup sugar
1 tsp vanilla
1 tsp plus a heaping 1/4 tsp. unflavored gelatin
2 tbsp cold water
1/2 cup shortening
1 tsp vanilla
2-1/2 cups powdered sugar
Preheat oven to 350 ⁰F. Line baking sheets with parchment paper.
Whisk together the flour, cocoa, espresso powder and salt; set aside. Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined. In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed. Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)
Cut the cookies with a square cutter, then divide into smaller squares, if necessary, using a bench scraper. Freeze cut cookies five minutes. Bake 8 minutes. Let cool completely.
Combine the gelatin and water in a small bowl or cup. Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.
Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.
Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy. Beat in the vanilla. Add the sugar a little at a time, beating until the mixture comes together. Scrape the bowl as needed. Beat in the gelatin. Use immediately, or store, well-wrapped at room temperature.