Queen Bee EuphOreos
Adapted from joyofbaking.com
Is it possible for Oreos to get any better? Absolutely!
I make the chocolate filling with Nutiva Superfood Shortening or Spectrum Shortening for a white filling. If you’re not used to eating healthy fats, don’t overdo it. I can’t eat more than two of these. They’re that satisfying.
This cookie dough MUST sit for 5 hours or overnight before using.
Tapioca starch is fine to flour the board.
1 cup semisweet chocolate chips or 6 oz semisweet baking chocolate, chopped
1 cup unsalted butter, cut up
3/4 cup organic sugar
1 large egg
1 tsp vanilla extract
Whisk together in separate bowl
1 1/2 cups Queen Bee Cake, Cookie, Muffin flour
3/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
In a double boiler, or heatproof bowl placed over a saucepan of simmering water, melt the butter pieces and the chocolate chips or chopped chocolate if using.
Stir together, remove from heat and let cool to lukewarm. Then add the sugar and whisk until combined. Whisk in the egg and vanilla extract.
Pour the chocolate/butter mixture into the Queen Bee flour/cocoa powder mixture and stir to combine. Keep stirring until batter comes together.
It will be more like a batter than a dough. Don't worry it will harden up and be very easy to handle when time to roll the cookies.
Cover bowl and refrigerate for no less than 5 hours or overnight. If dough is too soft cookies will spread out too much; even though they will still taste great.
Pull dough out of refrigerator to warm up until easy to handle, but still very cool. Line cookie sheets with parchment paper. Preheat oven to 325°.
Lightly cover your pastry board and rolling pin with tapioca starch. Portion out half of the dough if your board is large enough and pat into a disk. Put remaining dough back in frig.
Lay disk on floured board and begin to roll out. Then using a pastry scraper to lift and turn. Re-flour your board and continue to roll the dough until 1/4" thick. If it starts to become soft, place board in the freezer for a few minutes. Using a small round cookie cutter, cut and place cookies on a parchment lined cookie sheet about 1" apart. They do spread a little bit.
Bake at 325° for 16-17 minutes or just firm to the touch. They will be a bit darker around the edges.
Cool cookie sheet on cooling rack. After ten minutes, remove the cookies to another rack to finish cooling.
Fill after completely cooled.
You can freeze cookies and fill later. You can also freeze the dough for about 1 month.
Queen Bee Chocolate or Vanilla EuphOreos Filling
10 Tb Nutiva or Spectrum Organic shortening
Note: Spectrum is white in color and Nutiva is golden from red palm oil, so if you want a white filling, use Spectrum and replace cocoa powder with powdered sugar.
2 ⅔ cups organic powdered sugar made with tapioca starch (for grain free, Trader Joe’s is an option)
⅓ cup cocoa powder
2 tsp NOW brand instant gelatin, optional but helps filling hold together and adds protein
2 tsp vanilla extract
Pinch of salt
2-4 Tb warm water
Whisk together or sift powdered sugar and cocoa powder until no lumps remain; set aside.
Cream together the shortening, vanilla, gelatin if using and pinch of salt; let sit for 10 minutes.
Gradually add powdered sugar/cocoa to the shortening mixture. Add warm water one tablespoon at a time until it all comes together and is a smooth consistency. Let sit for a few minutes.
Roll about 1 tsp filling into a ball then pat into a round disk. Place disk between two wafers and GENTLY press together.
To make peppermint Euphoreos
Use peppermint flavoring instead of vanilla in the filling.
Once you’ve put the cookies together, then dip tops in melted chocolate.
How to melt the chocolate
8oz high quality semisweet chocolate, chopped
To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
Dip each cookie into chocolate, let excess drip off, and place on baking sheet. Sprinkle with crushed peppermint candies. Let stand until chocolate is set, about 1 hour