Sunday, March 13, 2011


 If Oreo's are kind of cookie , these will be too.
They have that same ,almost same chocolaty flav ,and are filled with a filling close to the original.
For those in India , this one is a replica of the Pure magic cookie , which is also something i love.
 To begin with i have a filled Shamrock cookie, jus in time for St.Patricks aint it.
I didn sprinkle these with the salt but i think Vanilla Fleur de sal is so good.
 I know , my cookie cutter is like this and then i cut them out with mini hearts.

Baked sunday morns have thought me one thing for sure , that as fas as possible i shouldn miss out a recipe from Baked , coz they jus keep getting better + the fun of baking together is not to be missed.  

And then there are flowers, pretty flowers in time for Easter and Summer, jus round the corner.
What really made me joyful about these cookies , is the filling , always wanted to whisk a filling at home that resembled my fav packaged cookies , coz the way i eat them (read jus below) , i am always running out of cream.
+ i love packing tiffins so am always giving tiffins to family even when home and all those ''creamless'' cookies find their way to the tiffins , with complains galore later.
Infact now , nobody takes an oreo from me , coz its always without the filling.
this fillin recipe has solved this problem for life.
The filling is with more shortening and some butter with some light rum ( used butter extract instead of rum ) and vanilla extract.

Now whether an Oreo or Pure Magic, there is a way i eat these , i join all the filled sides together to make a sandwhich of 3 layers with 3 layers of the cream , yeah the cream is never enough and the rest i store in my pink , heart painted tin , to dip into Nutella and leftover fillings ,so there are no complains around home that urs truly eats all the cream and leaves the biscuits for the rest of the gang:-)

Now i will never run out of (i repeat) the cream filling for my cookies, thannnxx to Matt and Renato for giving us a perfect filling recipe. 

 Irresistible bites...

...that u cant stop at one , the cookie is chocolaty and crispy (i baked at a low temp for a lonnnnggg time), and the sweet filling a perfect match.

And yeah how can we not have hearts?
 Pretty pretty hearts...
 Linzer hearts so u can see all that white filling peeping + u get some sprinkle space there.
Tell u i love hearts i know , as  muc as i am now loving this filling.
Close ups make me smile...
Pretty ice cream cones , me love.

~~~ this is pretty soft a dough so after the dough is ready , the best way i found , is lightly flouring hands and cling wrap , spread on the work surface and slowly pat the dough to 1/4 th or 1/2 inch thick.

this really helps not only in having a cold dough , later, when u are ready to cut cookies , but also saves the rolling that makes the dough really soft.
~~~after refrigeration for a minimum of 3 hours (i had them in for around 2 days and it was fine), all u need to do is take out the already ''rolled'' cookie doughs, and cut out the cookies , working one ''rolled'' disc at a time , while keeping the rest in the refrigerator.
~~~same with scrapes, first roll them between the sheets of cling wrap and thenplace in the freezer so that by the time ur done with the all the disc , this is firm too , and since its already rolled , all u need to do is cut out the cookies.
~~~lightly flouring the cookie cutters and the spatula if using to lift , is helpful but not important.
~~~baking them  at a low temp, for a much longer period , makes the cookie crispy and crunchy , which i love.
~~~i had to add a tbh or 2 of flour  to bring the dough together.

(original recipe here)
this is perfect for those who want a few cookies , i have halved it

  Cookie Ingredients
1 3/4 cups all purpose flour + 2-3 tbh later if needed to pat the dough into 1/4inch
 1/4 teaspoon sea salt
1/8 teaspoon sea salt, plus more for decorating
2 tbh dark unsweetened cocoa powder (like Valrhona)
3/4 cup/ 1.5 sticks salted butter,cut into 1 inch cubes, cool
 but not cold.
  1/2 cup + 2tbh  vanilla castor sugar
3/4 th cup+2tbh confectioner's sugar
  2small egg yolks
1 tablespoon pure vanilla extract
 1.5 ounces good quality dark chocolate (60 to 72%), melted (callebaut worked well for me)
Make the Cookies
In a large bowl, sift together the flour, salt, fleur de sel, and cocoa powder.
Set aside.
In a bowl of ur stand mixer or ur hand mixer , beat the butter and sugars , with the vanilla added ,till light and fluffy.
Depending in ur mixer it could take anything between 3 to 5 mins.
Scrape the sides down , and add egg yolks one at a time , beating each time until well incorporated.
Now the time to add the glossy melted chocolate and beat until uniform in color.
Scrape down the sides and bottom of the bowl and beat again for a bit.
Add half of the dry ingredients fold in with spatula.
Repeat again and beat a few seconds.
Lightly flouring ur hands ,divide into 2-3 portions and  pat the dough to 1/4 or 1/2 inch thick (see tips), cling wrap and refrigerate atleast 3 hours

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Unwrap only 1 flattened disc and keep the rest back in the refrigeration , since u already have patted the dough into the desired thickness , now all u need to do is to stamp out cookies and place them on the tray, leaving about 1 inch of space around each cookie
U can use ur rolling pin to even out anything over the cling wrap.
Get the scrapes together , lightly knead into ball ,and roll between sheets of cling wrap and place in the freezer while u cut cookies outa the next disc.
This way this also will harden for u to cut out more cookies.
Sprinkle the tops of the cookies with a little fleur de sel, then bake them for 10 to 12 minutes, rotating the sheets halfway through the baking time.
( i took almost an hour in a very slow oven-this keeps my cookies crisp longer)
The tops of the cookies should look a bit dry and possibly cracked.
Place the baking sheets on wire racks to cool for 5 minutes.
Use a spatula to transfer the cook­ies to the racks to cool completely before filling them.

first time with shortening in a filling and its fantastic.
The vanill crush extract makes it have a little vanilla seed or 2 peeping here and there.
Butter extract is my fav , making things buttery and so is salted butter , which i totally love.
My to go filling to enjoy all my left over ''creamless'' oreos.

  ~~~instead of adding water i added more butter and shortening to thin it a bit.
~~~butter extract instead of light rum worked for me , and wonderfully, so did some sea salt and salted butter.
2.5 ounces + 2 tbh vegetable shortening, at room temperature
4tablespoons (1/2 stick) salted butter, cut into small  chunks, at room temperature
1.5 cups +2 tbh confectioners' sugar, sifted
1/8teaspoon sea salt
1 tablespoon pure vanilla crush extract
a few drops of butter extract

Make the Vanilla Filling
In the bowl of ur stand mixer or a beater bowl (works fantastic) cream the butter and shortening till lump free and creamy, alongwith the vanilla and butter extract or rum if u want to.
Add the sugar in three parts, mixing each part until well combined.
The filling should be thick but spreadable (like the inside of an Oreo).
If it is too thick, add a drop or two of water as needed. Keep adding water to reach the desired consistency, but do not add too much water or the filling will be too thin.
Mine was on the thicker side but i didn add water coz i live in place where Summer is full swing and i didn want melty moments, which would really happen coz i live in an airconed home , but still.