Homemade Oreos

Yum.
Yum.
Yum!

This cookies were a big hit with my family and with Marissa's Wed. night class at church.  The cookies aren't exactly as crisp as real Oreos, but they're very chocolatey and slightly crunchy.  The creamy frosting is a perfect sweet accent to the cookies. 

I debated whether or not to make some chocolate or even some peanut butter frosting also, both of which I'm sure would be fabulous - but ended up with just vanilla frosting this time. 

That's okay.
There's always next time!


Recipe: from My Kitchen Addiction
(makes approximately 3 dozen sandwich cookies)

1 cup (2 sticks) unsalted butter, softened (I used salted and decreased the salt called for later)
1 cup sugar
1 egg
1 tsp. pure vanilla extract
2 cups all purpose flour
3/4 cup Hershey's Special Dark cocoa powder (or dutch process cocoa powder)
1-1/2 tsp. baking powder
1 tsp. salt

Filling:
1/2 cup (1 stick) unsalted butter, softened
2 T. cream or milk
1 tsp. pure vanilla extract
Pinch of salt
3 cups powdered sugar, sifted to remove lumps

Begin by preparing the cookies.  Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.

Sift together the flour, cocoa, baking powder, and salt.  Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°.  Line a baking sheet with parchment paper or a baking mat.  Set aside.
Taking only one portion of dough out of the fridge at a time, turn the dough out onto a lightly floured surface.  Roll the dough to a 1/8 - 1/4-inch thickness.  Use a cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
Bake the cookies for 10-12 minutes, or until set.  Transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling.  Combine the softened butter, cream, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies and top with the remaining cookies to form cookie sandwiches.

Yum.
Yum.
Yum!

This cookies were a big hit with my family and with Marissa's Wed. night class at church.  The cookies aren't exactly as crisp as real Oreos, but they're very chocolatey and slightly crunchy.  The creamy frosting is a perfect sweet accent to the cookies. 

I debated whether or not to make some chocolate or even some peanut butter frosting also, both of which I'm sure would be fabulous - but ended up with just vanilla frosting this time. 

That's okay.
There's always next time!


Recipe: from My Kitchen Addiction
(makes approximately 3 dozen sandwich cookies)

1 cup (2 sticks) unsalted butter, softened (I used salted and decreased the salt called for later)
1 cup sugar
1 egg
1 tsp. pure vanilla extract
2 cups all purpose flour
3/4 cup Hershey's Special Dark cocoa powder (or dutch process cocoa powder)
1-1/2 tsp. baking powder
1 tsp. salt

Filling:
1/2 cup (1 stick) unsalted butter, softened
2 T. cream or milk
1 tsp. pure vanilla extract
Pinch of salt
3 cups powdered sugar, sifted to remove lumps

Begin by preparing the cookies.  Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.

Sift together the flour, cocoa, baking powder, and salt.  Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°.  Line a baking sheet with parchment paper or a baking mat.  Set aside.
Taking only one portion of dough out of the fridge at a time, turn the dough out onto a lightly floured surface.  Roll the dough to a 1/8 - 1/4-inch thickness.  Use a cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
Bake the cookies for 10-12 minutes, or until set.  Transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling.  Combine the softened butter, cream, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies and top with the remaining cookies to form cookie sandwiches.