Monday, February 8, 2010

Yummy in my tummy!

When I heard that a local bakery/cafe has homemade oreos, I looked online for a recipe. They sounded SO good that I wanted them NOW! So, I will share with you the recipe from Smitten Kitchen. But first, you HAVE to drool over these...

Let me warn you. They are highly addictive and will leave you wanting more! Best with a tall glass of milk!

Homemade Oreos


Adapted from Retro Desserts, Wayne Brachman


Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.


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 [see recipe note]
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


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


2.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.


3.Take rounded teaspoons of batter (I would suggest balls the size of large marbles) 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.


4.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.


5.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.

1 comment:

  1. After seeing how good these looked I could hardly wait to go to your house and sample!! These are truly addictive....to the mouth and the waist! I am so glad you made these for us and for your dog, Tucker!!! You are the bestest! Love MOM

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