Читать книгу Baking Favorites - Williams Sonoma - Страница 32

FOR THE COOKIES

1¼ cups (6½ oz/200 g) all-

purpose flour, plus more for

dusting

¾ cup (6 oz/185 g) granulated

sugar

¾ cup (2¼ oz/65 g) unsweetened

Dutch-process cocoa powder

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon kosher salt

¾ cup (6 oz/185 g) unsalted

butter, at room temperature

1 large egg plus 1 large egg yolk

FOR THE FILLING

½ cup (4 oz/125 g) unsalted

butter, at room temperature

1½ cups (6 oz/185 g)

confectioners’ sugar

1 tablespoon whole milk

1 teaspoon pure vanilla extract

MAKES ABOUT 1 DOZENMAKES ABOUT 1 DOZEN

SANDWICH COOKIESSANDWICH COOKIES

Homemade Oreos

Here, Oreos, the best-selling cookie in the United States for more than a century, are re-created

in the home kitchen. If you don’t have a piping bag, fill a plastic bag half full with the filling.

Twist the top closed and snip off about

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4

inch (6 mm) from a bottom corner.

To make the cookies, preheat the oven to 375°F (190°C). Line a baking sheet with

parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, whisk together the flour,

granulated sugar, cocoa powder, baking soda, baking powder, and salt. Fit the mixer with

the paddle attachment, add the butter, and beat on low speed until incorporated, about 2

minutes, then beat in the egg and egg yolk. Raise the speed to medium and beat until the

dough comes together, about 2 minutes.

Turn the dough out onto a well-floured surface and roll out

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4

inch (6 mm) thick. Using a

2-inch (5-cm) round cutter, cut out cookies. Transfer the cookies to the prepared baking

sheet, spacing them about 2 inches (5 cm) apart. Gather up the scraps of dough, reroll, and

cut out more cookies, refrigerating the dough for 15 minutes if it gets too warm.

Bake until the cookies are firm to the touch, 8–10 minutes. Transfer the baking sheet to a

wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to

the rack and let cool completely.

Meanwhile, make the filling: In the clean bowl of the stand mixer fitted with the clean

paddle attachment, beat together the butter, confectioners’ sugar, milk, and vanilla on

medium-high speed until smooth and well combined, about 3 minutes. Transfer to a

pastry bag fitted with a

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2

-inch (12-mm) tip.

Pipe a layer of the filling (about 2 teaspoons) on the flat side of half of the cookies.

Top with the remaining cookies, flat side down, and gently press together.

TIP To give your Oreos a mint flavor, add 1 teaspoon peppermint extract with

the egg and egg yolk.

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BAKING FAVORITES