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Homemade Oreos

March 1, 2010

I find so many great food blogs and recipes following tastespotting.com and foodgawker.com.  I browse both websites multiple times a day, which is why my computer is exploding with recipes.  The other week, there were several posts on both websites for homemade oreos.  I personally have a weak spot for oreos, and knew I would have to try this recipe out.  I was curious to find out if the homemade version would taste similar to store bought oreos.  I was pleasantly surprised to find out that not only is the texture and flavor comparable to store bought oreos, it is better! The cookies are nice and crispy with a deliciously sweet frosting in the center.  I made these Valentine’s Day weekend, so I thought it would be fun to use food coloring to make pink frosting.  You can use this method to make seasonal oreos for any holiday or any time of the year.  I ate several with a glass of milk, and would definitely make these again.  My roommates and friends loved them!

Enjoy,

Laura

Homemade Oreos

adapted from This Week for Dinner (http://thisweekfordinner.com/2010/02/11/homemade-oreos/)

Makes 25-30 sandwich cookies

Ingredients

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 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

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

food coloring (optional)

1. Set two racks in the middle of the oven. Preheat to 375°F.
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 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.
4. To make the cream, place butter and shortening in a mixing bowl (optional: add food coloring until desired color), 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.
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. (I don’t have a pastry bag, so I just spread the cream on the cookies with a knife.  Using a ziploc bag would also work too.)

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