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“Faux”-reos…

1 Nov

I love Oreos – I mean I really LOVE Oreos. I once ate nearly a pound of them only to hear my husband ask, “Where are the Oreos?” “I ate them!” “All of them?” “Yeah…is there a problem?” We rarely have Oreos in the house, anymore. (True confession: my new weakness is Oreo thins that, mercifully, may be bought at Costco in individual, four cookie packets. And, I limit myself to one packet a day.)

Anyway, these Chocolate Creme Sandwiches are pretty darn close to Oreos! I managed to cut out enough cookies for 25-sandwiches. (I did increase the filling recipe by using 1-stick of butter and 200 g of confectioner’s sugar.) Using a #60 scoop left me just short of filling, but next time I’ll use a #100 scoop – there will be less filling, but for me, it’s all about the cookie rather than the filling. And, these cookies are delicious! Nice, dark, bitter chocolate; not too sweet; and delightfully crunchy! (I baked the leftover scraps to eat on their own! Heaven!)

Tonight is Game 3 of the World Series and I’ll be taking some to share and cheer on the Chicago Cubs. Go, Cubbies!

Lemon Bars – French Style

26 Jan

I’ve never met a lemon bar I didn’t love (well, maybe once, but it was commercially made and not very good, but that’s for another post). These were de-lish-us! And, since I forgot to take a photo, I guess that means I’ll have to make them again!

My observations:

  • Large eggs – next time I make this recipe, I’ll either increase the eggs to five, or at the very least, add one egg yolk. Why is it that whole chickens you buy for roasting have become the size of small turkeys (ever tried to find a 3-lb. chicken lately?) and large eggs run a gamut of sizes? I complained to a friend about this and she agreed, “They look kind of small, don’t they?!?” Anyway, as they apply to this recipe, the lemon curd was very loose. It did, indeed, firm up with refrigeration. With the exception of ice cream, I really like desserts at room temperature and these seemed really jiggly at room temp. But, again, I think this is the fault of my egg’s size, not the recipe.
  • Almonds – OK, I broke my own rule and increased the amount of chopped almonds to a little more than 1/2-cup. Two beliefs I have – if some vanilla or some almonds are good, more is always better! (Oh, yeah, I increased the amount of vanilla, also!)
  • Shortbread base – I’m liking this shortbread enough to want to try it as a stand alone shortbread. (Oh, and full disclosure – I also have a hard time finding a shortbread I don’t like.)

Overall – a terrific cookie – more than worth the slightly extra work for a lemon bar.

Addendum: I made these again – this time adding an extra egg yolk. Curd still seems a little loose for me. Way too soft to cut into bars unless they’ve been thoroughly chilled. So, yes, I will make them again, but I will chill them after taking them from the pan. Oh, and this time, I remembered to take photos!

 

 

Jam-Filled Sandwich Cookies

8 Sep

Jam-filled sandwich cookiesMmmmm….Shortbread cookies are one of my favorites…And what’s not to love about a filled shortbread cookie!

They were easy to mix together. (I was a little surprised at how dry the dough was, but it did not seem to effect the cookie.) I happened to have apricot preserves in my refrigerator, so that’s what I filled them with. Oh, with a little twist – peanut butter! As much as peanut butter has become a big no-no in many schools, I couldn’t help but make peanut butter and jam cookies! A scant 1/4 teaspoon of each peanut butter and jam created a perfect treat.

My biscuit cutter is 2-1/2 inches across, and I got exactly 12-sandwiches with one 4-inch disc I filled and folded in 1/2, much like a hand-pie. Delicious little morsels that I’m certain to make again…and again! Oh, and did I mention delicious?!?