Oreo cookies are my favourite! One bite and they immediately send me back to my childhood, sitting at the kitchen table and enjoying an after school snack. I’ve come up with my own version, a bit more elegant but still yummy and a great way to involve the kids in a fun rainy day activity. Chocolate sugar cookies and vanilla frosting combine to make the perfect milk dipping, tea sipping cookie!
Chocolate Sugar Cookies
2 1/3 cups AP flour
¼ tsp salt
½ tsp baking soda
6 oz bitter sweet chocolate, chopped
1 cup unsalted butter
1 ¼ cup sugar
Chocolate Sugar Cookies
2 1/3 cups AP flour
¼ tsp salt
½ tsp baking soda
6 oz bitter sweet chocolate, chopped
1 cup unsalted butter
1 ¼ cup sugar
1 egg
1 tsp vanilla extract
Preheat oven to 350F.
Sift flour, salt and baking soda together. Melt chocolate over a double boiler and then cool slightly. Cream butter and sugar until light and fluffy. Add the egg and vanilla extract and mix well. Add melted chocolate and combine thoroughly then add the flour mixture in 2 batches, mixing well after each addition. Turn the dough out onto a lightly floured surface and shape into a disc. Wrap well in plastic wrap and chill for at least an hour.
Roll out dough to about ¼ inch thick. Cut out rounds and place on parchment lined baking sheet. Bake for 7 – 10 minutes, until cookies look slightly puffy. Let cool completely before icing.
Vanilla frosting
2 cups icing sugar, sifted
¼ cup unsalted butter, softened
1 tsp vanilla extract
Milk as needed
Beat the butter until smooth. Slowly add the icing sugar and then vanilla. Add milk, a tablespoon at a time until the icing is smooth but still thick. Put the icing into a piping bag and pipe mounds (approximately 1 tsp) onto one cookie and top with another cookie.
Preheat oven to 350F.
Sift flour, salt and baking soda together. Melt chocolate over a double boiler and then cool slightly. Cream butter and sugar until light and fluffy. Add the egg and vanilla extract and mix well. Add melted chocolate and combine thoroughly then add the flour mixture in 2 batches, mixing well after each addition. Turn the dough out onto a lightly floured surface and shape into a disc. Wrap well in plastic wrap and chill for at least an hour.
Roll out dough to about ¼ inch thick. Cut out rounds and place on parchment lined baking sheet. Bake for 7 – 10 minutes, until cookies look slightly puffy. Let cool completely before icing.
Vanilla frosting
2 cups icing sugar, sifted
¼ cup unsalted butter, softened
1 tsp vanilla extract
Milk as needed
Beat the butter until smooth. Slowly add the icing sugar and then vanilla. Add milk, a tablespoon at a time until the icing is smooth but still thick. Put the icing into a piping bag and pipe mounds (approximately 1 tsp) onto one cookie and top with another cookie.
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