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Boston's Lakota Baker "oreo" recipe


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Boston's Lakota Baker "oreo" recipe

pastrytroll | May 13, 2004 11:36 AM

For all the Boston Hounds worrying about the high price of chocolate cookies at High Rise Bakery... The Boston Globe published a recipe for Lakota Bakery's buttery chocolate sandwich cookies. And the King Arthur Bakers Companion has a recipe for "fauxreos" that I haven't tried yet! Here's the Lakota/Globe recipe-of course you could use classic vanilla rather than mint. I double the recipe, roll the dough into logs, chill and slice. Today I'm making some to sandwich with home-made ice cream, in honor of the upcoming hot weekend.

Lakota's chocolate mint sandwiches
Makes 18 sandwich cookies
7 ounces (1-3/4 sticks) unsalted butter (chilled), cut up
1/4 cup granulated sugar
1/2 cup confectioners' sugar, sifted
2 teaspoons vanilla extract
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/4 cup cornstarch
1 cup flour
Extra flour (for sprinkling)
1. Set the oven at 350 degrees.
2. In an electric mixer, cream the butter with the granulated and confectioners' sugars.
3. Beat in the vanilla, cocoa, cornstarch, and flour just until the dough is smooth.
4. Turn the dough out onto a counter and shape it until smooth, adding more flour if necessary. Flatten the dough into a neat round cake and wrap in foil. Refrigerate for 30 minutes.
5. Roll heaping teaspoons of the dough into balls. Set them on ungreased baking sheets, about 12 to a sheet, leaving 2-inches between each one. You should have 36.
6. Wrap the bottom of a flat-bottomed glass or jar in plastic wrap and dip it in flour. Shake off excess. Press the glass onto the balls to make disks that are 1/4-inch thick. [or just make a log of the dough, chill, and slice)
7. Bake the cookies for 12 minutes or until they are cooked through. Let them sit on the baking sheets for 5 minutes. Using a spatula, transfer to wire racks to cool completely.
1/2 cup (1 stick) unsalted butter, at room temperature, cut up
1-3/4 cups confectioners' sugar, sifted
1-1/2 teaspoons mint extract
1. Wash and dry the mixer bowl. In the bowl, combine the butter, sugar, and mint extract. Beat the mixture, scraping down the sides of the bowl, until it is smooth.
2. Place a cookie flat side up on the counter, add a teaspoon of the cream, and gently press a second wafer, flat side down, on top. Continue until all the cookies are sandwiches.
3. Store in an airtight container up to 1 week.
Adapted from Lakota Bakery

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