In the April issue of Everyday Food, Martha has a recipe for what is called Chocolate ‘n’ Cream Sandwich Cookies. AKA Oreos. A recipe that lets you make Oreos at home? Oh yes! I was in.
First you make the chocolate dough. Martha directs that you roll it out in two pieces to 1/4 of an inch thick. The recipe says to put the dough between two pieces of parchment paper to roll it out. The problem is, you then cannot roll it since it slides all over your counter. It actually takes two people – one to hold it in place and one to roll. There was much grumbling during this step of the process, I must admit! The next step is to refrigerate (of course – is there a Martha cookie recipe that doesn’t require refrigeration?). I don’t have a round cookie cutter so I used a tiny glass measuring cup. The pieces came out easily, but there was LOTS leftover (we’ll get to that in a second) and the recipe does not say to roll it all out again.
I popped the cookies in the oven and baked them until they were “firm and fragrant” as the recipe directed (which seemed sort of a weird description, but I went with it). While they cooled, I made the cream filling. You beat butter until it is fluffy then gradually add in the sugar. I did as directed and started to panic! All it looked like was a bowl of sand. It was not becoming creamy in any way. Eeek. I ditched the mixer and went at it with a spoon. Finally I found that if I smushed it against the sides, it would come together. Whew.
Mini-Martha (my 11 yr old son) and I filled the cookies and put them together. They looked pretty good, if not completely professional. How did they taste? You’re not going to believe this, but they really tasted like Oreos! The cookie is crunchy and sweet and the cream has the right flavor. It was pretty amazing. Total thumbs up. A true Good Thing.
Now for my complaints, if you will bear with me. First of all, the recipe says it makes 15 cookies. 15??? Who is going to do all this work for a mere 15 cookies? That’s pretty ridiculous. After cutting out the cookies, there was a
lot of dough leftover, and as I mentioned earlier, the recipe does not say you should roll it out again, which seems very wasteful to me. Mini-Martha in particular was distressed at the thought of letting this go to waste. So, in typical 11 yr old fashion, he suggested we make the world’s largest Oreo. Together we rolled the dough out into two big pieces and baked it. He filled it with the remaining cream. The result was pretty huge and quite full – like a double
stuff Oreo. He was pleased with the result though.
If you heard me on Morning Living Live this morning on Sirius, Martha Stewart Living Radio, would you drop them a note saying you enjoyed it?
In the April issue of Everyday Food, Martha has a recipe for what is called Chocolate ‘n’ Cream Sandwich Cookies. AKA Oreos. A recipe that lets you make Oreos at home? Oh yes! I was in. First you make the chocolate dough. Martha directs that you roll it out in two pieces to 1/4 of … Read more