Slightly belated for Valentine’s day, I wanted to share with all of you the most wonderful recipe that no one can resist. Homemade Oreos.
This recipe has been in the back of my mind for a while. It has made the rounds of food blogs, and it seems everyone is making them now. I can tell you why now.
These. Are. Amazing. And dare I say . . . BETTER than actual Oreos. *gasp* I know. Why better? Because, they have a nice homemade crunch without all the crazy unintelligible chemical ingredients. Soy lecithin? What? Why do I need that in my cookie?
Plus, they are much easier to make than I anticipated. I know I say that a lot in this blog, but part of the reason I stared at this recipe for about a year and a half is that I kept thinking about all the work involved in making a homemade sandwich cookie. First you have to make the cookie. Then you have to concoct some sort of filling. I mean, its double the dishes. And I’m not one for a ton of work.
There are two steps to this cookie. I made them on two different days, which was totally fine and helps save on clean up. I got a little nervous when the cookies were in the oven, thinking they looked a little too fluffy when cooking. But sure enough, they deflated and turned into the perfect little wafer right before I took them out of the oven. I was concerned about the (very) short time frame between cookies-too-soft-they-fall-apart and burnt with these types of wafers, but the time frame in the recipe is spot on.
The chocolate wafers are a deep, chocolaty flavor with just a hint of sweetness. The filling nicely compliments the wafers with a sweet vanilla creaminess. Mmmm. This might be my new favorite cookie.
A couple of recipe notes. I always use unsalted butter. You can always add salt to a dish, but you can’t take it out. I don’t like to over-salt my food. Also, the original recipe called for 1 to 1 1/2 cups of sugar for the wafers. I split the difference and used 1 1/4 cups, which I thought was perfect.
From Smitten Kitchen
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 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature
1 large egg
1/4 cup (1/2 stick) room-temperature
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Line two cookie sheets with parchment paper. Preheat oven to 375°F.
In the bowl of an electric mixer, mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg until a dough forms and mixture begins to pull away from the sides of the bowl.
With moistened hands, form 1 inch balls and place approximately two inches apart on parchment then, 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, spoon or 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. I don’t have a pastry bag, so I do this by filling a plastic zip bag and cutting off the corner.