Homemade Oreos

Oreos to me are the 2nd most classic American cookies, of course, chocolate chip being the 1st. I can't eat an Oreo without milk though. I saw this recipe, and just knew I had to try it. It was really successful. You have to be careful with the cookies, though, because they burn quickly. The last batch I had to throw out because of that. I would say I definitely agree with the blogger I got this from in that the cream filling is spot on. I think I might like homemade oreos more than store-bought ones! A+ in my book!

INGREDIENTS
For chocolate wafers:

• 1 ¼ cups all-purpose flour

• ½ cup unsweetened Dutch process cocoa
• 1 teaspoon baking soda
• ¼ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup granulated sugar
• ½ cup + 2 tablespoons (1 ¼ sticks) unsalted butter, room temperature
• 1 large egg


For the filling:

• ¼ cup unsalted butter, room temperature

• ¼ cup vegetable shortening
• 2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract




DIRECTIONS
1. Set 2 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. (I did the same as the person I got the recipe from. I used my cookie scoop to portion out the batter. I then halved each portion. I rolled each half into a ball and flattened it on the cookie sheet.) 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. (I didn't bother getting out my piping tip out for this. I just used a plastic sandwich bag and snipped the corner. Easy peasy.) 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.

Makes 25 to 30 cookies.


Recipe Source: Beantown Baker