Not-from-the-StOR-EOS
Stacy Schulist '01
Issue date: 11/5/00 Section: Diversions
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These indulgent cookies were inspired by my tour of Nabisco’s Oreo cookie plant as a summer intern. They’re a lot more work than a trip to the store, but are well worth the additional effort.
The Chocolate Cookie:
8 ounces (two sticks) chilled, unsalted butter cut into pieces
½ cup sugar
1 ½ cups flour
½ cup pure cocoa powder, sifted
a pinch of salt
Preheat oven to 250° F. Combine the butter and sugar and mix with a wooden spoon or on the slow speed on an electric mixer. Add flour, cocoa, and salt, and mix until a dough is formed. Shape into a flat disk, wrap in cellophane, and refrigerate for 15 minutes.
Remove dough from the refrigerator and roll to ¼ inch thick on a well-floured board. Using a round cookie cutter, cut rounds and place on an ungreased cookie sheet. Freeze for twenty minutes. Remove from freezer and bake in a preheated oven on the middle rack until firm (approximately 50 minutes). Remove from oven and cool completely.
The Creamy Filling:
1 cup mascarpone cheese (Italian cream cheese, available at Wegmans)
1 tablespoon powdered sugar
¼ teaspoon pure vanilla extract
Combine ingredients well.
Assembly:
Spread a generous amount of the cream filling on half of the cookies. Top with the remaining cookies to form sandwiches. Keep chilled prior to serving. These are best if consumed within 24 hours.
The Chocolate Cookie:
8 ounces (two sticks) chilled, unsalted butter cut into pieces
½ cup sugar
1 ½ cups flour
½ cup pure cocoa powder, sifted
a pinch of salt
Preheat oven to 250° F. Combine the butter and sugar and mix with a wooden spoon or on the slow speed on an electric mixer. Add flour, cocoa, and salt, and mix until a dough is formed. Shape into a flat disk, wrap in cellophane, and refrigerate for 15 minutes.
Remove dough from the refrigerator and roll to ¼ inch thick on a well-floured board. Using a round cookie cutter, cut rounds and place on an ungreased cookie sheet. Freeze for twenty minutes. Remove from freezer and bake in a preheated oven on the middle rack until firm (approximately 50 minutes). Remove from oven and cool completely.
The Creamy Filling:
1 cup mascarpone cheese (Italian cream cheese, available at Wegmans)
1 tablespoon powdered sugar
¼ teaspoon pure vanilla extract
Combine ingredients well.
Assembly:
Spread a generous amount of the cream filling on half of the cookies. Top with the remaining cookies to form sandwiches. Keep chilled prior to serving. These are best if consumed within 24 hours.