homemade oreos

After the huge Christmas photo extravaganza from yesterday's post, I thought I would go in a completely different direction. Namely, something that is totally not Christmasy what so ever. I don't know about you, but I do not pair Oreo cookies and Christmas together. I do however pair a good oreo with a cold glass of milk. There really is no other way to enjoy an oreo in my book. And like many recipes that I have posted here on my blog, this one has been on my list to try for a while. And again, a dinner at friends' was a great excuse to make them. When I do make them again, I will flatten them a bit more before baking. And I realize that buying a bag of Oreos is so much faster and cheaper, but come on, think of all the oohs and aahs you'll receive when you present them at your next get together.

And look for another entirely different Oreo recipe soon. I just made a batch of the yummiest Oreo treats for tonight's New Year's Eve party. See you in 2010!

And here is a link to a gluten free version of this cookie. I have not tested it though.

Homemade Oreos – from Smitten Kitchen

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 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

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, 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. Dunk generously in a large glass of milk.