The Infamous Homemade Oreo

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These cookies. I don’t even know.  By far, they get the most attention out of anything else that I make. I’m not sure if it’s an aesthetic thing, how amazingly perfect in texture they always seem to be, or if people just have a nostalgic soft spot for Oreos and judgmental taste buds no longer apply. That’s not it. These cookies would still be outstanding even if I had never had a store bought Oreo in my life. With that being said, use caution where you take these. If you’re like me, and want to try new recipes every time, this is one of those cookies that people ask for over and over again. Deb Pearlman (my go to lady for recipes!) wasn’t kidding about this one.


Ingredients:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking sodaIMG_3098

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sugar

1/2 cup plus 2 tablespoons room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup room-temperature, unsalted butterIMG_3072

1/4 cup vegetable shortening

2 cups  sifted confectioners’ sugar

2 teaspoons vanilla extract

 Instructions

Set two racks in the middle of the oven. Preheat to 375°F.

In a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together.

Take rounded teaspoons of batter and place on a parchment lined baking sheet approximately two inches apart. Note: I like to keep the diameter of the wafers on the small side. After all, they will be sandwiched together in the end. With moistened hands, slightly flatten the dough. Bake for 9 minutes. 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.

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To assemble the cookies, using a knife, spread about a teaspoon 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.

Source: Slightly adapted (for less sweetness, as Deb notes) from Smitten Kitchen

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