HOMEMADE OREO COOKIES

party number two
I LIKE ANY OTHER PERSON ENJOY MY OREO COOKIES, WHO AM I KIDDING, I’M NUTS FOR THEM.THE WHOLE CHOCOLATE AND MILK CONCEPT JUST INTRIGUES ME. SO HERE IS A REALLY GREAT RECIPE FOR HOMEMADE OREO COOKIES.

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*
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 degrees.
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 and place on a parchment
paper-lined baking sheet approximately 2 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 2-3 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.

* 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. I usually do.
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.

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