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Oreo-Style Cookies

Author: Sarah Truesdell

Ingredients

For the cookies

• 8-10 tbsp (113 grams) unsalted butter, softened
• ½ cup (100 grams) granulated sugar
• 3 tbsp (57 grams) golden syrup (such as Lyle's) or light corn syrup
• ½ tsp baking soda
• ¼ tsp kosher salt (or 1/8 tsp fine salt)
• ¼ tsp coconut extract (optional)
• (for mint oreos, 2 tsp peppermint extract)
• 1 ¼ c. (165 grams) all-purpose flour
• 1/3 c. + 1 tbsp (36 grams) dutch-processed cocoa powder (this is the dark cocoa powder)

For the filling

• 12 tbsp (170 grams) unsalted butter
• 1 tsp vanilla extract
• 1/8 tsp kosher salt or a pinch of fine salt
• 2 cups (240 grams) organic powdered sugar

Instructions

Make the cookies

1. Preheat oven to 350F, with rack in the midde position. 
2. Line two or three large baking pans with parchment paper.
3. In a mixing bowl with a hand mixer or bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, syrup, baking soda, salt & coconut extract. Begin on low and then beat on medium for about five minutes until light and fluffy. Scrape down the bowl periodically.
4. Sift together flour and cocoa powder. Add to butter mixture, a little at a time, and mix until a stiff dough forms.
5. Knead dough against the sides of the bowl with hand, divide into 2 parts and shape into flat disks, no more than 1 1/2 inches thick. Dough can be wrapped and refrigerated for up to one week at this point. If dough is too dry, knead in a tablespoon or two more of softened butter.
6. Dust work surface with cocoa powder. Roll one disk out to be about 1/4 inch thick. If using an embossed rolling pin, pass over the dough, aiming to end up with embossed dough that is about 1/8 inch thick. If not using an embossed rolling pin, continue to roll out until no more than 1/8 inch thick. Make sure to keep dusting with cocoa powder to keep dough from sticking.
7. Cut out cookies with cookie cutters (oreos are about 1 3/4 inches in diameter). Place on parchment lined pans, leaving about 1/4 inch between each cookie. Bake until the cookies are dry and firm to the touch.  About 15 minutes. Cool on the tray.

Make the filling

1. Melt butter in a 2 quart sauce pan over medium/low heat. Allow the butter to simmer. It will hiss and pop and eventually settle down. Strain through a fine mesh seive into the bowl of a stand mixer or a mixing bowl. 
2. Add vanilla, salt and powdered sugar. Mix on low and then increase spead to medium and beat for five minutes.  
3. Either spoon filling into cooled cookies, or fill using a piping bag fitted with a 1/2 inch plain round tip.

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