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Sunday, February 6, 2011

Homemade OREOS

I lovelovelovelove OREOS… although, I try to not to buy them because I have no self control and find myself eating an entire row in just one sitting (I have the same problem with Doritos, but with Doritos the entire bag is gone in just one sitting).
So, when I saw this recipe I knew I had to try it. These are really yummy. I used only 1 cup of sugar in the cookie dough so that they most closely resemble the not-too-sweet chocolate cookie… the sweetness of the cream filling is absolutely sweet enough to nicely balance the wafer. Adapted from
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 cup of sugar
1 1/4 sticks room-temperature, unsalted butter
1 large egg
For the filling:
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 9-11 minutes, rotating once for even baking. If you want to make sure your cookies really taste like OREOS, do not undercook these (I can’t believe I just suggested to not undercook cookies….).
  4. To make the filling, 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. You won’t believe how exact this filling matches the filling of real OREOS.
  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.

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