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Makes
2 dozen sandwich cookies
Author Notes
Tucked away in the corner of my grandmother's kitchen, there was an old, heavy ceramic cookie jar. It had a cracked lid that had been glued together too many times to count, thanks to all the tiny hands (mine included) that had attempted to lift it only to have it slip and fall on the floor. That crashing sound would rudely announce to the aunts and mothers, who were distracted with various cooking tasks, that a pre-dinner cookie heist was underway.
But when my grip on the lid was strong enough, the reward was an overwhelming bounty of Oreo cookies. Here, I've updated the classic sandwich cookie with a hearty swig of bourbon for a boozy touch–but just to keep everyone happy, this recipe is designed so that half the filling stays booze-free. I usually stay clear of vegetable shortening in my baking, but in this recipe it really is essential to make the filling creamy and smooth. If you are truly averse, however, butter is a fine substitute. —buttermeupbk
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Ingredients
- For the cookies:
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1 1/4 cups
flour
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1/2 cup
unsweetened cocoa powder
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3/4 teaspoon
baking soda
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1/4 teaspoon
baking powder
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1/4 teaspoon
espresso powder
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1/4 teaspoon
salt
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8 tablespoons
unsalted butter, softened
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3/4 cup
sugar
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1
egg
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1/4 teaspoon
vanilla extract
- For the filling:
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4 tablespoons
unsalted butter, softened
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1/4 cup
vegetable shortening
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2 cups
plus 1/3 cup powdered sugar
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1
vanilla bean, seeds scraped
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1 teaspoon
vanilla extract
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2 teaspoons
bourbon
Directions
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Sift together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a medium bowl and set aside.
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In a large bowl, beat the butter and sugar together in a large bowl until combined. Add the egg and vanilla and beat until smooth. Add flour mixture and stir with a wooden spoon until all the flour is incorporated.
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Wrap the dough in plastic and gently press it into a disk. Refrigerate for at least an hour (and up to several days).
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When you are ready to bake the cookies, preheat the oven to 350° F and line a baking sheet with parchment. On a lightly floured surface, roll out the dough, dusting with more flour if needed, to about 1/4 to 1/8 inch thick. Use a round 1 1/2-inch cookie cutter to stamp out as many cookies as possible and reroll the scraps as necessary. Bake for 7 to 9 minutes or until the tops have set and no longer look wet. Transfer to a wire rack and let cool completely.
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Meanwhile make the filling: In a large bowl beat together butter and shortening until combined. Add 2 cups powdered sugar and beat for several minutes until smooth. Add the vanilla extract and seeds and mix until incorporated.
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Transfer about half the filling to a small bowl -- this is your booze-free filling. Add the bourbon and 1/3 cup powdered sugar to the remaining filling and beat until combined - this is your booze filling.
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Use an offset spatula to spread a small amount of frosting on the bottom side of half of the cookies. Place the remaining cookies on top and gently squeeze each sandwich together to spread the filling to the edges. Filled cookies can be stored in an airtight container in the fridge for several days.
I was born and raised in Seattle. I moved to New York in 2004, and it has been a love/hate relationship ever since.
I moved to Brooklyn in 2010. I have no idea what took me so long. Brooklyn is filled with awesomeness.
I love all things made with butter, drinking bourbon, and wearing leggings.
I do not own a Kitchen Aid mixer (because I haven’t gotten married yet) or have one single drawer in my kitchen (the joys of apartment life) and my counter can’t accommodate a rolling pin without hitting the stove. Yet, somehow baked goods and other kitchen treats make it out alive to butter y’all up.
Please email me at lillie@buttermeupbrooklyn.com.
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