Recently, I have been all about making the processed guilty pleasures we all love at home. It makes me feel a little better if it comes from scratch.
Who am I kidding, I actually have only been thinking in bite sized cocktail food and/or wedding cakes. Talk about extremes.
But today is about the oreo. You heard me, the OREO.
You guys. Stop buying packaged oreos. You stop it right now. You don’t need to. You can have oreos without the hydrocloridexanthanam ess. You can.
And what’s better, is that it. is. so. easy. And talk about impressive. Do you know what someone says to you when you tell them “Oh, I think I’m making homemade oreos tonight” They say “ohh, what time, I was going to be over by your place around then anyway, maybe I’ll stop by!”
So girls – I tell you to use this recipe at your own house guest risk. You may never be able to get them to leave after this…
recipe by Smitten Kitchen
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 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
Set two racks in the middle of the oven. Preheat to 375°F. 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.
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.
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.
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.
Hmm… wonder who took a bite out of that top one?…