Homemade Oreos
From Retro Desserts by Wayne Brachman via Smitten Kitchen.- Ingredients:
- For the chocolate wafers:
- 1 1/4 cups (155 grams) all-purpose flour
- 1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa (or Hershey's Special Dark)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200 grams) sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
- 1 large egg
- For the filling:
- 1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted butter
- 1/4 cup (50 grams) vegetable shortening or coconut oil
- 2 cups (240 grams) sifted confectioners’ sugar
- 2 teaspoons (10 ml) 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 filling, 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. Continue this process until all the cookies have been sandwiched with cream.
Also delicious with chocolate malt filling.
Makes 25 to 30 sandwich cookies.