Hello from Memphis! I haven't been to Tennessee in over a year and after being back here for two days I am reminded of three things. 1) My dog is the cutest animal on the planet and how am I even surviving with him living across the country? (look at my Instagram story for the all the dog pictures you ever wanted to see) 2) My mom needs to move back to Wisconsin immediately because I can't handle how much I miss her living by me (actually I'm reminded of this every day of my LIFE) and 3) My agressive northern road rage reaches levels I didn't think were possible as soon as I pull out onto the road. Like, for real. If you are a southerner reading this, bless your sweet southern heart and your ultra relaxed driving game. I wish I was more like you. But. I. Can't. Be.
Also, how very appropriate is it that I am posting a red velvet recipe while I am way down deep in the south? In case you didn't know, red velvet originated in the south. And while many things food-wise from here may be lost on me, I can appreciate some red velvet like no one's business. The main reason I love red velvet is because it usually means some kind of cream cheese frosting is coming my way. Really, the whole reason I like cake is because of frosting, so this should come as no surprise. So when I was brainstorming Valentine's Day desserts, a time where red velvet is pretty much non-negotiable, an oreo seemed like the perfect way to get the highest possible amount of cream cheese frosting into my life and my mouth.
Whenever I have made oreos in the past, I always used Thomas Keller's recipe which I still think is just the best. So this is a very heavy adaptation of that. Less cocoa more red food coloring. And of course, some cream cheese in the filling. Just a few things to make your oreo making as successful as possible: be very careful not to overbake them. As soon as the tops aren't shiny they can come out of the oven. If they stay in too long, they get very crispy and the filling just leaks the other end when you try to eat them. Not cool at all. Also be careful in your mixing and rolling to work the dough as little as possible. The more you mix/knead it the tougher the cookies will be. Ideally, just try to roll it out twice. Last but not least, use red gel food coloring for these. Gel food coloring is much more concentrated than liquid dye which means you only need a few tsp. to color the dough as opposed to a whole bottle of liquid (which will also mess with the consistency of the dough). It also provides a deeper red color as opposed to a slightly reddish pink, like most liquid dye does. You can find gel colors in the baking section of most grocery stores or at any decorating store. Trust me, it's more than worth it.
Red Velvet Oreos
| Ingredients |
- 1 cup unsalted butter
- 2/3 cup sugar
- 2 cup flour
- 1/4 cup cocoa powder
- 1/2 tsp. salt
- 3-4 tsp. red gel food coloring
- 4 oz. cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tbsp. heavy cream or half and half
- 1/2 tsp. vanilla
| Instructions |
In a stand mixer, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the flour, cocoa powder and salt and mix until the dough begins to clump together into a crumbly dough. It will look like a bowl of dirty pebbles. Add the food coloring and mix on low speed until the dough just comes together. Be very careful not to overmix or the cookies will be tough.
Transfer the dough to the countertop and shape it into a disk. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 325. Line 2 baking sheets with parchment paper or a non-stick baking mat. Place the chilled dough onto the countertop and roll out to between 1/8" and 1/4" thick. Cut out rounds and transfer to the prepared baking sheets, leaving an inch between each cookie. You can either roll out the dough on a floured countertop or between two pieces of parchment paper. I like to roll it between paper so that the flour doesn't take away from the color of the cookies. If you are having trouble getting the circles off the counter after you cut them, run a small offset spatula underneath the cookie before trying to pick it up. That way the dough won't stretch and the cookies will be circles rather than mismatched rectangles.
Bake 15-20 minutes, until the cookies are no longer shiny on top. Let cool on the pans.
To make the filling, beat the butter and cream cheese until smooth. Scrape down the bowl and add the powdered sugar. Mix on low until combined. Add the cream and vanilla and beat on medium-high speed until smooth and fluffy.
Sandwich cookies together with the filling and store in an airtight container.