Homemade Oreo Cookies

Now that I have my mornings and afternoons free, I have no excuse not to try new things and blog about it. So I started my week off with making Homemade Oreo cookies. Yes, Oreos! And they actually do taste like the real deal.
They looked so good my husband couldn't even wait until after dinner to try one, he had one while making dinner!

                       (note you will not use Marshmallow creme..Don't know why I go that out)

                                             Mix some of the dry ingredients in mixing bowl

                    Mix in butter and the egg. Mixture should come clean off mixing bowl forming a ball.

                                        Small scoops placed on a parchment lined cookie sheet

                                                                     Slightly flatten

                              I obviously don't have an Oreo stamp, so they don't look identical

                                                   Mix remaining ingredients for the middle

                                                                      Pipe in the icing

                                                                           Smoooosh

                                                   Tada! Homemade Oreo Cookies!
They do taste the best warm served with milk. Great for dessert or after school snack.

Homemade Oreos
Adapted from Retro Desserts, Wayne Brachman and Smitten Kitchen

For the chocolate wafers:
1 1/4 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tsp baking soda
1/4 tsp baking powder
1 to 1 1/2 cups sugar (see note at bottom)
1/2 cup plus 2 tbs (1 1/4 sticks) room-temp, unsalted butter
1 Large egg

For the filling:
1/4 cup (1/2 stick) room temp unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 tsp vanilla extract

Preheat oven to 375 degrees.
  In a mixing bowl mix thoroughly flour, cocoa, baking soda and powder, salt and sugar. While on low speed, add butter and then the egg. Continue mixing until dough comes together in a mass.
 Take rounded teaspoons or scoop of batter and place on a parchment paper lined cookie sheet approximately two inches apart. With moistened hand, 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 minutes until filling is light and fluffy.
  To assemble cookies, in a pastry back with 1/2 inch, round tip, pipe teaspoon size blobs of cream into the center of a cookie. Place another cookie equal in size to the top. Lightly press to work filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched.

*Note: If you want your cookies closer to the original, you can take out a full half cup of the sugar. If you want to make the cookie itself, go ahead and use the full amount.

Enjoy!
xoxo
-N