Homemade Oreos

I couldn’t believe it when I just kind of typed “homemade oreos” into a search engine one day as a joke and up popped this recipe.

These are dark and evil, and oh so good!

They were amazingly easy, too. I can’t tell you how excited I get when I get to use a food processor to do my work for me.

This is Oreos Round #1 for me, because as tickled as these made me, I see room for improvement and know just how I want to tweak these.

First off, they need to be uniform, and I think a little extra flour, cocoa and sugar will allow me to roll these out to a uniform thickness and use a cutter to make them all the same size.

Second of all…the filling. People, this is nothing more than buttercream. I was actually disappointed when I looked it over. But – I’ll admit that the flavor is the same, but biting into a nice crisp cookie and having the filling squirt out was a real downer. I think I know how to remedy that as well.

I am about trembling with excitement to see if these tweaks will do what I think they will to these lil gems….

I think Nabisco and I may be going around in the ring once I make these adjustments!

A few words of caution….

Number one: Let them sit about an hour or so after you sandwich them. I didn’t know oreos needed to be aged, but I promise you they are more like their predecessor once they have been assembled for a while. Who knew?

Secondly: Get your milk before you sit down in front of these. By the time you come up for air and think about it, you’ll be left with nothing but a few black crumbs and regret.

Stay Tuned for Oreos : The Sequel

Homemade Oreos

adapted from Smitten Kitchen

for the cookies:

1 1/4 cups all-purpose flour
1/2 cup Dark unsweetened Dutch process cocoa (I used Hershey’s Special Dark)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup 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.

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.

With moistened hands, roll into balls about 3/4 inch in diameter and place on sheets about 2 inches apart. Slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

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.

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. I was able to get the filling all the way around evenly by rotating the cookie as I pressed down on the filling.

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