Baking Favorites. Williams Sonoma

teaspoon baking soda

      ¼ teaspoon baking powder

      ¼ teaspoon kosher salt

      ¾ cup (6 oz/185 g) unsalted

      butter, at room temperature

      1 large egg plus 1 large egg yolk

      FOR THE FILLING

      ½ cup (4 oz/125 g) unsalted

      butter, at room temperature

      1½ cups (6 oz/185 g)

      confectioners’ sugar

      1 tablespoon whole milk

      1 teaspoon pure vanilla extract

      MAKES ABOUT 1 DOZENMAKES ABOUT 1 DOZEN

      SANDWICH COOKIESSANDWICH COOKIES

      Homemade Oreos

      Here, Oreos, the best-selling cookie in the United States for more than a century, are re-created

      in the home kitchen. If you don’t have a piping bag, fill a plastic bag half full with the filling.

      Twist the top closed and snip off about

      1

      /

      4

      inch (6 mm) from a bottom corner.

      To make the cookies, preheat the oven to 375°F (190°C). Line a baking sheet with

      parchment paper.

      In the bowl of a stand mixer fitted with the whisk attachment, whisk together the flour,

      granulated sugar, cocoa powder, baking soda, baking powder, and salt. Fit the mixer with

      the paddle attachment, add the butter, and beat on low speed until incorporated, about 2

      minutes, then beat in the egg and egg yolk. Raise the speed to medium and beat until the

      dough comes together, about 2 minutes.

      Turn the dough out onto a well-floured surface and roll out

      1

      /

      4

      inch (6 mm) thick. Using a

      2-inch (5-cm) round cutter, cut out cookies. Transfer the cookies to the prepared baking

      sheet, spacing them about 2 inches (5 cm) apart. Gather up the scraps of dough, reroll, and

      cut out more cookies, refrigerating the dough for 15 minutes if it gets too warm.

      Bake until the cookies are firm to the touch, 8–10 minutes. Transfer the baking sheet to a

      wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to

      the rack and let cool completely.

      Meanwhile, make the filling: In the clean bowl of the stand mixer fitted with the clean

      paddle attachment, beat together the butter, confectioners’ sugar, milk, and vanilla on

      medium-high speed until smooth and well combined, about 3 minutes. Transfer to a

      pastry bag fitted with a

      1

      /

      2

      -inch (12-mm) tip.

      Pipe a layer of the filling (about 2 teaspoons) on the flat side of half of the cookies.

      Top with the remaining cookies, flat side down, and gently press together.

      TIP To give your Oreos a mint flavor, add 1 teaspoon peppermint extract with

      the egg and egg yolk.

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      BAKING FAVORITES