I had planned to cook husband's favorite meal and have a wonderful evening at home. It was wonderful, but not quite what I had planned. My back has been hurting all week but yesterday it became unbearable. I could hardly walk and even if I didn't move, I could feel pain in my back. (This has been quite frustrating as I can't figure out what I did; although, I'm often lifting and moving things at work, so perhaps I had just done that one-too-many times without using my knees.) So, rather than coming home and quickly getting started on dinner, I came home, took an anti-inflammatory, and then husband (who has a history of back problems) helped me stretch some of my back muscles. I was in tears by the end but it sure did make a difference! So we got Thai take-out and watched Valentine's Day at home. Luckily, I had made these the day before, so we still had something that I had planned on. :)
So today's feature is Oreo-stuffed red velvet crinkle cookies: a fabulous Pinterest find! (I'm so proud of myself for actually making things I find on Pinterest.) Or as my husband decided to call them: Roreo velvet cookies.
Love from the southern hemisphere,
E
Roreo velvet cookies (Renamed by my husband. Original name: Red Velvet Orea-stuffed crinkle cookies. My comments in italics.)
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1/4 cup buttermilk
2 tsp. vanilla
2 tbsp. liquid red food coloring
3 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
24 chocolate sandwich cookies (Oreos)
1 cup confectioners' sugar
- Preheat oven to 375 degrees F or 190 degrees C. Cover two baking sheets with parchment paper (or spray with cooking spray).
- Cream together butter and sugar until fluffy. Add the eggs one at a time. Beat in buttermilk, vanilla and red food coloring.
- Sift together all-purpose flour, baking powder, baking soda, cocoa and salt. Add to butter mixture and beat on low until just combined. The dough should be very soft and a little sticky. If it is very sticky then add 1/4 cup more all-purpose flour and stir again (I didn't add more...all seemed good to me). Cover and chill in the freezer until the dough is very cold and easy to handle.
- Place confectioners' sugar in a bowl and set aside. (Now, I left mine in the fridge over night to save time in the whole baking progress and this seemed to work really well. I made the dough one night and baked the other. The dough was still quite sticky once I started handling it, even after being in the fridge over night.)
- Using buttered fingers (I used cooking spray) (I used buttered fingers, well hands) scoop out a 3-4 tbsp.-sized piece of dough and press the dough around the sandwich cookie. Alternate method: flatten dough between the palms of your hands. Place a cookie on the flattened dough and fold the dough around the cookie. (Butter hands between each dough piece.) (The alternate method is the one I used. I found that the Oreo cookies were not strong enough if I just pressed them into the dough. But I must have used way more than 3-4 tbsp of dough per cookie, because my cookies turned out MASSIVE. See below.)
- Roll lightly between the palms of your hands to make the cookie-stuffed dough a little more ball-shaped and roll in powdered sugar. Repeat until all the dough and cookies are used. (I also did this over two days because of the little bits of time I was working with. The dough kept fine in the fridge, even over two days.)
- Place dough balls on a cookie sheet about 3 inches apart. These cookies will spread, so I suggest placing no more than 5 per cookie sheet. Tip: re-roll dough balls in powdered sugar just before putting them in the oven. The crinkled appearance will be more prominent.
- Bake until cookies are puffed and cracked on top about 14 minutes. Let cool on the pan about 5 minutes (cookies will be soft) then transfer to a wire rack to cool.
The main thing I would do differently if I make these cookies again, is to use a smaller amount of dough per Oreo cookie. With mine, you get a few bites of cookie with no Oreo, before you get to the Oreo. They taste really good though, nonetheless, and look so pretty! My husband loved them. :)
Pre-dry ingredients. That red dye is RED. Watch your clothes. |
Cookies on their way into the oven. |
Right out of the oven. I told you they were huge. Granted I have a really tiny baking sheet and only one at the moment, but they really are BIG. |
Happy husband. :) |
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