OreosPosted: January 14, 2009 | |
Oreos are one of my favorite cookies, especially when dunked in milk. When I saw this recipe in my latest issue of Food Network Magazine, I knew I had to make them. They were easy to whip up, even though it took all morning due to the chilling of the dough, but it gave me time to clean up the kitchen and prep dinner! SCORE! These little cookies are even better than the real thing…shhh don’t tell Nabisco! LOL!
For the dough:
1 1/3 cups Dutch processed cocoa powder
1 1/2 cups all purpose flour plus more for dusting
1/4 tsp salt
2 sticks unsalted butter
2 cups sugar
1 tsp vanilla
For the filling:
1 stick unsalted butter
1/2 cup vegetable shortening
3 cups sifted powdered sugar
1 tsp vanilla extract
Prepare the dough: Sift together the cocoa, flour and salt.
In a mixer, cream the butter and sugar. Once creamed, add each egg, mix well before adding next egg. Once incorporated, add vanilla. Mix well.
Add the dry ingredients and mix just until incorportaed, scraping the bottom of the bowl.
Divide the dough into 2 pieces and place one btw two sheets of lightly floured parchment paper and roll out to 1/4 inch thick. Do the same with the other. Chill both sheets for 1 hour up to several days.
Using a 2 inch round cutter, cut out the dough into 64 circles. Reroll the scraps once if needed. Place the cookies on a sheet about 2 inches apart and chill for 20 mins. Preheat oven to 325 degrees.
Bake cookies until the are set and slightly darker around the edges. This should take around 20 mins. Cool completely.
Prepare the filling. In a mixer cream the butter, and shortening until fluffy. Beat in the powedered sugar and vanilla.
Top half of the cookies (upside down) with filling. Top with the other cookies to make sandwiches. Only use about a tbsp of the filling for each cookie!
Makes 32 cookie sandwiches.