What's in my cookie jar: Homemade Oreos

This is one of those recipes that jumps out of a book at you and you think about licking the pages! theses are some seriously delicious cookies my friends and a heck of a healthier option than store bought..... homemade Oreos. Yum. These are a perfect mixture of crunchy-chewy goodness with the creamy filling. Perfect dunked into a big ole glass of milk. So I immediately decided to double the recipe, because I thought knew this was something to share with friends, neighbors, family, bribes for your children...etc. My kitchen sidekick (E) helped me turn out dozens of wafers until the first batch came out of the oven and then  insisted on eating cookies on the couch for the rest of the afternoon....I don't blame her, I would have done the same if I were three.

Makes 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 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
  • Set two racks in the middle of the oven. Preheat to 375°F.

  1. 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.
  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. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  3. 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. **If you want to make these a perfect Halloween cookie, just add some orange food coloring to the cream mixture!
  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. 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.

This recipe was found roaming through Smitten kitchen archives [I still can't believe I just found out about this blog]. It was adapted  from Retro Desserts: Totally Hip, Updated Classic Desserts from the '40s, '50s, '60s, and '70s. I immediately ordered the book. Fun right? Next up to try from the book: Gram crackers! I hope you make these this week, and make extra, share the love. Oh yes and don't forget the milk!


PS.....Make sure to check out the recipe exchange lineup this week!!

Oct 19th - Abby - 5th Joy
Oct 20th - stephanie - Scrumptious
Oct 21st - jennifer - whiskitgood.com
Oct 22nd - kate - butthesqueal.blogspot.com
Oct 25th - Tina - Bull In A China Shop
Oct 26th - Kim - Lighter and Local 
Oct 27th - Elaine - Mama Seasonings
Oct 28th - Jess - Shades of Sunshine

Oct 29th - Michelle - Studio Surface, The Blog


Torrie said...

This is genius.

Let me know what you think of that book. Having a big retro party (not tell March), but of course planning the food already (in my mind):).

Cannot wait to make these. My kids will think I'm a kitchen goddess, for like a second.

Damaris said...

Yay, I'm so glad you liked the meatballs. And Hell-O homemade oreos! What a great recipe.

Pretty Mommy said...

Just passed this on to an Oreo junkie!!

Danielle (elleinadspir) said...

I've been dying to make these and keep forgetting to buy the stuff and actually make them! Thanks for the reminder!

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