I promised you two posts, and you shall receive two posts! This one is pretty short and sweet and yummy. I am a big oreo fan, and when I found these a while back I was super excited. They aren’t that difficult..but it does take a while to form the dough for each cookie. But again…so good.
A couple of notes before I get into the recipe and such. The last time I made these, I did it a little differently, and I have to say…I liked them better the first time. I followed the recipe exactly from Smitten Kitchen this time around and they do turn out just like oreos, very crispy. The first time around, I made them a little bigger, and didn’t bake them as long, so they were chewy. That was my preference…but to each their own! Although if you look at hers, they turned out perfectly flat, which I just realized I didn’t fully follow her directions and forgot to flatten them this time.
For starters, here are all of the goodies you will need (I forgot the vanilla in this picture)
Your dough should look like this once it is done in the mixer. Really a kitchen aid is your best bet for this. I tried to use my hand mixer for the cookie dough so I could have my Kitchen Aid for the filling, not pretty. Cocoa powder EVERYWHERE, the low speed was just not low enough.
Then you roll them into round drops, again…if you want them to be about the size of regular oreos keep them about teaspoon size. Or if you like them a little bigger, go ahead and do tablespoon size (my preference).
I did have 2 different pictures to show the difference in sizes, but truth be told, you can’t really tell any difference in the pictures.
Once they are out of the oven and cooled, just match up ones that are about the same size. I put the icing in my piping bag and use that, but you can spoon it on too.
Then sandwich them together…and ENJOY!
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
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. (SEE MY NOTE ABOVE REGARDING SIZE) 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 blobs of cream into the center of one cookie (depending on if you like regular or double stuffed..there is plenty of cream to go around). 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.