Homemade Oreos

Oreo Lovers come in! These cookies might just be better than original oreos, and are just as addictive! I am a frequenter on Smitten Kitchen’s Blog and found this amazing oreo recipe. If you’ve never visited her blog, it is a great resource of original and inventive recipes. Her pictures are gorgeous as well. If you are in need of inspiration you will definitely find it at Smitten Kitchen! I was inspired to make these oreos after a failed attempt to make lowfat scotch bars that tasted like cardboard. I knew her recipes were tried and true, and even though not lowfat, I needed a pick me up after that failure! I was even inspired by the way she photographed them, so I tried my hand at that as well.

These oreos were so delicious, and got even better the longer they sat. The cookies are soft and chewy, and the filling is so creamy-a perfect combonation. These are sure to be a hit with your families and friends, and easy to bag up for gifts or care packages.

Homemade Oreos
Original Source: Retro Desserts, Wayne Brachman
Makes 25 to 30 sandwich cookies

Ingredients:
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar*
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions:
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a 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 in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 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 2-3 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.

* If you want your cookie close to the original oreo, you can take out a full half-cup of the sugar. (I did). If you want to make the cookie by itself go ahead and use the full amount.