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.
56
BAKING FAVORITES
Конец ознакомительного фрагмента.
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