Recipes

Drunken Oreos: Liquor-Filled Creme for Homemade Sandwich Cookies

April 18, 2016
CI3_Drunken-Oreos

Oreos might be one of the best damn snacks on the planet; there’s some nostalgic pleasure in twisting, licking, then dunking the dark, inky-colored cookie into a glass of starkly white milk. What’s great about Oreos is the fact that it’s not hard to replicate its crisp outer shell at home, and any budding or advanced baker will have a brilliant product that tastes a lot less manufactured and clinical than its junk food predecessor. But we here at Pepper like to take things a little bit over the edge—resulting in our bastardization of your childhood memories. Our version of the Oreo includes a decidedly boozy filling, which adds Kahlua to the previously innocent creme. Any one of your favorite liquors could do quite frankly (some bourbon would add a more potent kick, or Bailey’s for a little more sweetness). Just make sure to keep this away from the kids.

CI1_Drunken-OreosBoozy Oreos

Yield: 24, 2-inch cookies
Time: 11/2 hours (15 min prep/15 min cooking/1hr chilling)

Ingredients: Cookie

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup whole-wheat flour, fine
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder, sifted
  • 1 tsp baking powder
  • 1 tsp salt

Ingredients: Filling

  • 1/2 cup butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 4 tbsp kahlua, or alcohol of your choice

Procedure: Cookie

  1. Mix all the dry ingredients except the sugar in a bowl, and set aside.
  2. Beat the sugar and butter until pale and fluffy, about four minutes.
  3. Add the vanilla and egg. Mix until well incorporated.
  4. Slowly add in the dry ingredients until the dough is completely homogenized. Form the dough into a flat disc. Cover in plastic wrap and chill for at least one hour.
  5. Preheat the oven to 180’C and prepare two parchment-lined baking trays.
  6. Roll the dough out to about 1/4-inch in thickness. Cut out rounds using a 2-inch cookie cutter.
  7. Bake for 12-15 minutes. Cool completely on a wire rack.
  8. Fill the cookies with a piping bag or offset spatula.

Procedure: Filling

  1. Beat the butter, vanilla, and kahlua for two minutes.
  2. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl and beat the filling until there are no more lumps. Store covered in the refrigerator until ready to use.
Monica Yang SEE AUTHOR Monica Yang

Monica tries to be healthy, but is not very good at it. She loves food, traveling, and reading. Weaknesses include: good coffee, stationery, and home furnishing stores.

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