HOMEMADE OREOS FROM SMITTEN KITCHEN

Homemade Oreos From Smitten Kitchen image

Provided by @MakeItYours

Number Of Ingredients 14

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 1/4 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

Steps:

OVEN: 375' Line 2 sheets with parchment paper.
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 the dough (yes, just a teaspoon. these cookies spread a lot while baking) and roll them into uniform rounds, then place them 2-3 inches apart on a parchment-lined baking sheet. Slightly press down the rounds with your fingertip, and then refrigerate the sheet for 10 minutes.
Once the dough is chilled, bake the sheets for 6-8 minutes, just until the tops are cracking. Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire cooling rack. The cookies will crisp up sufficiently after cooling.
FILLING:
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.
ASSEMBLY:
Using a pastry bag or Ziplock with the end snipped off, 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 milk.