Oreos
"Classic Snacks Made from Scratch Drumroll, please. It’s hard to mess with the perfection of an Oreo, the most popular cookie in America—but that hasn’t stopped high-end chefs and home bakers alike from trying. This cookie takes a step away from softer homemade versions for an authentic cookie crunch and firm, sugary center. Dunk ’em in milk, twist the layers apart and nibble the cream, or eat in one or maybe two big bites—all the classic eating methods apply. Want a Double Stuf Oreo? Just make twice the amount of filling and load up. YIELD: 3 dozen filled cookies TOTAL TIME: 2 hours, including dough chilling time COOKIES 3 cups (12¾ ounces) unbleached all-purpose flour FILLING 2½ cups (10 ounces) powdered sugar..."
INGREDIENTS
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3 cups (12¾ ounces) unbleached all-purpose flour
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1/2 cup unsweetened Cocoa Powder
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1 cup Granulated Sugar
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8 tbsp chilled unsalted Butter , cut into ½-inch cubes
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1 tsp Kosher Salt
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2 large Eggs
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2½ cups (10 ounces) powdered sugar
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2 tbsp Light Corn Syrup
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1 tbsp Vegetable Shortening
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1½-inch round Cookie Cutter
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