these are seriously the best things ever. SIGH. i made them for christmas gifts, and if i hadn’t been so scatterbrained that day (and not trying to find somewhere to bake them that anyone who was getting them would see them…..) they would have been quick and easy. as it was, they were easy.
so i got the recipe from this blog : http://sugarcooking.blogspot.com/2009/09/homemade-oreos.html – one of these days i’ll figure out how to make that a link for you guys.
OREO COOKIES (i.e. heaven on earth…)
For the chocolate wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa*
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups sugar**
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
For the filling:
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners sugar
- 2 teaspoons vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
*I used Hershey’s Special Dark Chocolate. turned out really good. but apparently regular unsweetened cocoa will work fine also.
** I went right in the middle and used 1 1/4 cups and this was the perfect sweetness for me.
– My next try on these will be gf and df =) from heythattastesgood.com =)
if you make these! let me know, and eat one, two or three for me!