Monday, March 23

Unlock the Magic!

Ever since I have been making the replicated store bought goodies I guess "P" decided I can make about anything! The latest request was for one of his favorite...Oreo's!

Although the directions seem time consuming they really are worth every bit of least they were when they turned out just so darn...cute! Not to mention my favorite part, the reaction of the person you made them for :). The cookie wafers where perfectly crispy and the "creme" turned out exactly like I remember Oreo's having...yes, I actually ate Oreo's believe it or not! The only thing I wish I had was a stamp to press into the cookie that had my trade mark on it..maybe a big P! ha ha

I don't have a "P" rating on this recipe since I made them during the day today...and I just could wait to post. These actually will be a surprise to my sweetie tonight when he is expecting his routine 8pm ice cream delivery...see, "P's" all time favorite dessert is ice when its on sale at HEB I give in and buy him 2 half gallons (the most room I will forfeit in my freezer at one time) and for the next 10 days he is set for his nightly dessert. Right now he has almost a full carton of ice cream left and since I really wanted to cook today (when do I not??!!) it was time to try out this recipe I had stashed away for a special occasion! I hope he's pleased when I pull these guys out with a nice, tall, cold, glass of milk! :)

Homemade Oreo's

Makes 25 to 30 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 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 rack 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. You may need to actually put your hands in the dough to pull together somewhat like play dough.
Once together put on your counter top and roll out into a long cylinder shape (log) about 11/2 inches in diameter. It will be similar to the store bought cookies that you slice. Take a sharp knife and cut thin cookies. Place on a parchment paper-lined baking sheet approximately two inches apart. Bake for 9 minutes, rotating once for even baking. Set 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.

I hope you enjoy! and Happy "dunking!"

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