Homemade Oreo Cookies
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 room-temperature, unsalted butter
1 large egg
For the Vanilla-Cream Filling:
[Note: this turned out to be very very sweet, even for someone like me who LOVES sweet things. Next time I think I would use icecream or fresh cream as a filling instead.]
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening (for NZers - look for Shreddo)
2 cups sifted icing sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 190 Celsius.
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 (I just used ordinary baking paper) 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.
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.
Putting it all together
In a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. (I just used a spoon and knife).
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 process until all the cookies have been sandwiched with cream.