Homemade Oreos

One of my favorite cookies is the Oreo. When most people think of how you can improve an Oreo, they think about dunking it into milk. While that is definitely a correct answer, how about dunking a 'Homemade Oreo' into milk instead! I guarantee once you go homemade, you will never go back to the package again! These are quick, easy and absolutely delicious! Enjoy!

Ingredients: (Yields 25 to 30 sandwich cookies)

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 1/2 cups sugar
- 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



Directions:

1. Preheat your oven to 375 degrees. Center two racks in the oven.In a food processor with dough blade, or bowl of an electric mixer with the blade attachment, 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.
2. 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 use two fingers lightly dipped in water and push one directions across all the cookies and then go back across all of them in the opposite direction. Bake for 9 minutes, rotating pans once for even baking. Set baking sheets on a rack to cool until the cookies begin to harden (about 5 minutes), then remove the cookies and allow them to finish cooling on the rack.
3. To make the cream, place butter and shortening in a mixing bowl using the wire whisk attachment, 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.
4. 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. You can also use a gallon zip-lock bag and cut not end. It will work the same as having a pastry bag. 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.

 (Adapted from Smitten Kitchen and Retro Desserts)

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