Shelly's Recipe

RED VELVET OREOS

Category: Cookies

For the cookies:
1 1/4cups all-purpose flour
5 Tbs unsweetened Dutch process cocoa powder
3 Tbs buttermilk powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
10 Tbs (1 1/4 sticks) unsalted butter, at room temperature
1 1/2 - 2 tsp red food coloring
1 large egg

For the filling:
4 tbsp. (1/4 cup) unsalted butter, at room temperature
3 oz. cream cheese, chilled
2 cups confectioners sugar, sifted
pinch of salt

Preheat the oven to 350F. Line two baking sheets with silicone baking mats or parchment paper.

In a food processor or the bowl of an electric mixer, combine the flour, cocoa powder, buttermilk powder, baking soda, baking powder, salt, and sugar. Pulse a few times to combine. Cut the butter into tablespoon size pieces, and add them to the bowl and pulse or mix briefly to incorporate. In a small bowl, lightly beat the egg and stir in the food coloring. Pour into the mixture and pulse or mix until a cohesive mass forms.

Scoop about 2 teaspoons of batter onto the baking sheet. Continue scooping, spacing the dough balls a couple of inches apart. With moistened fingers, gently press down on the dough balls to flatten slightly. Bake for 9-11 minutes, rotating the pans halfway through baking. Cool the cookies completely on the baking sheet.

To make the filling, combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-high speed until smooth. Add the confectioners’ sugar and salt to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.

To assemble the cookies, match them up by size. Use a pastry bag fitted with a round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.