Wednesday, August 17, 2011

Homemade Oreos

So I found this homemade oreo recipe on one of the blogs I follow (which I can't remember the blog or I would link it up), and have been meaning to try to make these for some time.  It's taken me a while to get around to it, but I thought how much fun would this be to make.

The recipe was surprisingly easy to make.  The only thing that took the longest was creaming together the cream filling...literally took forever!!  And I used my hand mixer instead of my stand mixer, my neck and shoulder were very tired!!  Lesson learned, use the stand mixer!

I suggest everyone try to make this because it is so simple.  I'm thinking of making these again with trying different fillings like a peanut butter, white chocolate butter cream filling.  I mean Hello, doesn't that sound even more delicious!!!  Yes, please! I've thought about using the chocolate cut-out cookie recipe to decorate sugar cookies with.  Or chocolate "graham crackers".  Chris said that the chocolate cookie tastes like teddy grahams.

Now these oreos are not the crunchy cookie you are used to from the store.  They are soft; hope that won't disappoint you!  It didn't disappoint me, and I love store bought Oreos.

Homemade Oreos:

  • 2-1/2 cups all-purpose, unbleached flour
  • 1/2 cup dutch-process cocoa (natural is OK, too)-I used Dutch
  • 1/2 tsp. coarse salt
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla

  1. Preheat oven to 350.  Line baking sheets with parchment paper.
  2. Whisk together flour, cocoa, and salt; set aside.
  3. Cream together butter and sugar until light and fluffy.  Beat in the egg and vanilla until well combined.
  4. In 3 additions, add the flour mixture at low speed.  Scrape down sides and bottom of bowl as needed.
  5. Roll the dough on a lightly floured and cocoa-ed surface.  (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)
  6. Cut the cookies with a cutter, use any shape you like.
  7. Freeze cut cookies five minutes.
  8. Bake 8 minutes.  Let cool completely.

Recipe: modified from Cookie Craft

Cream Filling:

  • 1 tsp. plus a heaping 1/4 tsp. unflavored gelatin
  • 2 Tbsp. cold water
  • 1/2 cup shortening
  • 1 tsp. vanilla
  • 2-1/2 cups powdered sugar

  1. Combine the gelatin and water in a small bowl or cup.  place the cup into a larger bowl of hot wate and leave it there until the gelatin is completely dissolved and liquid transparent.
  2. Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.
  3. Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy.  Beat in the vanilla.  Add the sugar a little at a time, beating until the mixture comes together.  Scrape the bowl as needed.  Beat in the gelatin.  Use immediately, or store, well-wrapped at room temperature.
  4. To make the sandwiches, flip one cookie over.  Make a teaspoon-sized ball of filling and place on upside-down cookie.  Press another cookie, right-side-up, down on top of it.

Recipe: The King Arthur Flour Cookie companion: The Essential cookie Cookbook

1 comment:

  1. I need to try these sometimes! Yours look perfect!