Well there’s been a lull in my posting here lately, and that is because I got a job! Woohoo, hiphiphorray, yippee. It’s definitely nice to have gainful employment again, but between a full-time job and a 1-2 hour commute each way, my cooking time has been severely limited these past few weeks. I’m not sure what will happen with this blog; I enjoy having it and would like to keep it up, but I can’t promise that will happen.
But for right now, I can tell you that this weekend we hosted a holiday cookie swap party for the philosophers, and it was a huge success. We now have far too many cookies in our house, but if I take some to work, and Justin takes some to the philosophers I think we can whittle down the numbers pretty quickly. I made a few kinds of cookies, but the ones I will share with you tonight are homemade oreos from the ever inspiring Smitten Kitchen! They were so yummy, and a very exciting thing to make from scratch.
Oreos (originally from Smitten Kitchen)
1 1/4 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups sugar
1 stick plus 2 tablespoons room-temperature, unsalted butter
1 large egg
Preheat the over to 375. Spray two cookie sheets with cooking oil or cover with parchment paper. Set aside.
Combine first five ingredients in the bowl of an electric mixer and turn on low. Mix until well combined. Slowly add the butter with the mixer on low. Add the egg last, and mix until well combined.
Scoop out rounded teaspoons of the dough and roll in to balls. Smoosh each ball with slightly wet fingers in to flat disks. Cook for 9 minutes, turning the cookie sheet once for even cooking.
Allow the cookies to cool for a minute or two and then remove them to a cooling rack.
1/2 stick room temperature butter
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla
In the bowl on an electric mixer, on low, beat together the butter and shortening until combined. Gradually add the powdered sugar, 1/4 cup at a time, letting it get totally incorporated each time. Add the vanilla and beat to combine. Turn the mixer on high and beat 2-3 minutes until very fluffy.
Load cream filling into a piping bag. Pipe about 1 teaspoon’s worth of filling on one wafer. Gently smoosh another wafer on top, squeezing the filling out towards the edges.