Why I Love This Recipe
I don't love baking. It is precise and I don't have any way to improvise if I don't have certain ingredients or miss a step. But these homemade Oreos are worth all of the work, but they are salty and crunchy, creamy and sweet, and perfect dunked in milk.
Ingredients You'll Need
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
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
Set two racks int he 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 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 1/2 inch round tip, pipe teaspoon size blobs of cream into the center of one cookie. Place the other 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 of the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.