Christmas cookie week at ABK.
Day one. Homemade Oreos and ABK’s 4th Annual Christmas Cookie Extravaganza. I started with this recipe because I wanted to share an easy kid-friendly cookie. Christmas is steeped in tradition. Sometimes, we get into a rut with traditional baking. We bake certain cookies because they have been handed down through generations. Those “I have to make these every year or it won’t be Christmas” recipes. Lots of times they are loaded with nuts and fruits and who knows what else… My kids were never big on the fruit and nut cookies. After making Date Pinwheels (which I loved) for about 15 years, I noticed there were always lots of leftovers which I reluctantly tossed in the trash after January 1st. I finally stopped making those lovely date cookies, and my kids have never peeped a word about the missing “must have” cookies.
I try to include a chocolate cookie in our Christmas baking each year, this year, it’s the humble Homemade Oreo. Out with dates, in with chocolate.
Next up: Jolene’s Linzer Cookies
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons room-temperature unsalted butter
- 1 large egg
- 1/4 cup room-temperature unsalted butter
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. I used a mini scooper to form the cookies. Make sure to follow directions here, or you’ll end up with cookies that are way too big. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Cool completely.
To make the cream filling, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies spread a bit of the filling onto the bottom of the cookie (flat side). You may use a pastry bag with a 1/2 inch, round tip, to fill the cookies, but I think spreading the filling on works just as well. Place another cookie, equal in size to the first, on top of the cream. Continue until all of the cookies have been sandwiched with cream. Store in a sealed container.
Makes about 25-30 small (about 3 inch cookies).