homemade oreos

October 10, 2011
Baking homemade oreos has been on my kitchen-queue for quite some time.  I was prepped and ready to make them last Sunday, though plans were pleasantly interrupted by an impromptu kayaking adventure.  It was a beautiful day, and it was too hard to justify staying indoors to play in my kitchen.  But this weekend? Perfect for baking.  It was rainy and dreary all day Sunday, and I had intentions of setting to work mid-morning.
Sadly, Oreo Bakefest 2011 was temporarily discontinued and it was this (usually beloved, but presently despised) tool's fault.  Half a thumb down my sink's garbage disposal and a lengthy nap later, I finally conquered those oreos.
Slightly crispy wafer-like chocolate cookies sandwich the typical creamy vanilla filling.  My mom is  coming to visit this week and I haven't yet decided whether she's more excited to see me or these cookies.

Homemade Oreos
Adapted from Retro Desserts, Wayne Brachman

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 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
  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. 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, 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.
  6. Grab a large glass of milk and dunk generously.
*Yields 25 to 30 sandwich cookies