Our friend Amy joined our family up at the cottage for Thanksgiving this year, and the night before we went up north she was over at our place baking up a storm. Amy made the best homemade oreos, and they actually looked very easy to do. I snapped a few photos so I could share the deliciousness with you. Be warned, these are so not a Weight Watchers recipe (like these potatoes - yum). But they are worth it...
Amy got her recipe from the amazing blog Smitten Kitchen. There is all kinds of awesomeness going on over there.
Amy made the regular recipe, but there is a gluten-free version available too at Hey That Tastes Good
Here is the recipe, which is copied from Smitten Kitchen. All credit goes to Deb.
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 [depending on how sweet you want it]
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.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two 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.
- 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. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
These were a HUGE hit at Thanksgiving. Definitely suggest bringing them to a party or something, it will make you super popular :)
P.S. Tomorrow is the day that THREE winners will be drawn in the awesome Galerie Anais giveaway.
If you haven't already, be sure to check it out here and enter to win one of three great prize packages for your own little one or for a special gift!
The winners will be announced on here tomorrow evening, around 7 pm. xo
[This post has been edited: This morning (during Benjamin's 6 am feeding) I wrote that I'd be choosing winners tonight. As it turns out, today is not October 27th - - oops! There is still time to enter the giveaway after all.Come back tomorrow to find out if you won!
Sorry for the confusion...]
Linking up here and so should you!