Homemade Oreos

Yes, you read that correctly.  Homemade Oreos!  The good news is that they're very easy to make, and don't require anything special in terms of ingredients or equipment.    (The bad news... well, if you're aiming for a healthy cookie, this ain't it.)

Also, if you'd like some extra points at work, these cookies are highly recommended!  They disappeared remarkably quick from my desk.

I used a metal shot glass as a cookie cutter (as I was aiming for more authentic sized cookies), however any size or shape is fine.  Use whatever you've got!  You also don't have to "cut out" the flattened balls of dough, but I was looking for some uniformity as mismatched cookies... just didn't appeal to me.

AND you can make yours double, triple, or bajillion stuffed!  A definite plus in making your own.

Let's do the twist...

Annnnnnnnnd eat away!

Homemade Oreos
(from Smitten Kitchen)
Makes 3-4 dozen, depending on size

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

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.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough. I used a metal shot glass as a "cookie cutter" so they'd be equal sizes and shapes.

Bake for 9 minutes. Set baking sheets on a rack to cool.

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

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 (twisting works well). Continue this process until all the cookies have been sandwiched with cream.

Enjoy!