HOMEMADE OREOS

 

  • Cooking Time: 9
  • Servings:
  • Preparation Time:

Ingredients

  • For the chocolate wafers:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 14 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 to 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

  • Set two racks in the middle of the oven. Preheat to 375 degrees.
  • 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 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.
  • 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.
  • Dunk generously in a large glass of milk.

Notes

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