A while back, I promised to transport a pile of treats to a friend for his birthday. Now, if I were meeting up with someone for a cup of tea or a visit to grandmas I would bring something like biscuits or scones. But for a celebration you need icing!!! Unfortunately, getting anything frosted from point A to point B in mint condition is nearly impossible unless I plan on lugging some oddly shaped piece of Tupperware back home….a chore I am not fond of.
So I went on a hunt for a tasty transportable treat and stumbled upon this recipe for homemade Oreos! I’m not a huge fan of Oreos, but these cookies have changed my mind. They were so fun, quick, and easy to make that I want to bake them all of the time.
For the cookies, you’ll need:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking powder
- 1/2 cup room-temperature, unsalted butter
Preheat the oven to 375 degrees and follow these directions:
stir together all of your dry ingredients (flour, cocoa, baking soda, baking powder, salt, and sugar)
Then add in butter. Mix with mixer on low until it forms a dough.
Then add in the egg and continue mixing until a thick batter is formed.
Roll a rounded teaspoons worth of dough into a ball and place onto a baking sheet that is lined with parchment paper
Lightly flatten the dough balls with the palm of your hand, so that they bake more evenly
Stick these suckers in the oven for 9 minutes.
Transfer them to a tray and let them cool while you make the icing!
For the icing, you’ll need:
- 1/4 cup of vegetable shortening (at room temp)
- 1/4 cup of unsalted butter (at room temp)
- 2 cups of powdered sugar
- 1 tsp of vanilla extract
mix butter and shortening together on a low-speed
While mixing, slowly add in the sugar and vanilla.
Mix until the slew of ingredients turns into a magical delicious frosting!
Scoop the icing into a ziplock bag, and cut a little corner at the bottom of the bag to squeeze the icing out of. Or you could use a pastry bag, if you’re the pretentious baker type.
Find two cookies that are the same size and follow these photo directions (this is my favorite part!):
I think they’re best eaten at room temp, but if you plan on transporting them then I suggest sticking them in the refrigerator for a while so the icing can stiffen up for a short trip.
These things are so tasty, that it will make that box of Oreos want to find its favorite Elliot Smith album and a glass of milk to drown in.
All photos by: Chloe Rice
Special guest hand appearance by Laura