
This is another family favorite and I can never seem to make enough of these. While making these for a church activity yesterday afternoon, I heard many grumbles of disappointment from my family that all of these cookies would be going with us. This is worth doubling the recipe to either have more to share, or to freeze/save for later. At first I thought these sounded really complicated to make, but they are not and the frosting in the middle is REALLLLY good. This is a crowd pleaser for kids and adults alike. I've brought these to different get togethers and at one family get together in particular my grandmother offered her compliments and asked for the recipe which is about the highest seal of approval you can get in our family. You can also make these "mini" sized if you're trying to stretch the batch a little more. I would highly recommend chilling the dough before baking and also the recipe says to pipe the cream filling onto the cookies which is great, but if you're like me and more low maintenance, I just plop some on one cookie with a spoon and the press the other cookie on top of it until it is evenly sandwiched. Easy right?
The recipe I use is from
Smitten Kitchen and if you click on their link you can read the full post relating to the recipe. Enjoy!
Homemade Oreos
Adapted from Retro Desserts, Wayne Brachman
**Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
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
1.Set two racks in the middle of the oven. Preheat to 375°F.
2.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.
3.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.
4.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.
5.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.