Oreos are delectable, but like with most foods, they are 1000x better when they are homemade. I use this homemade Oreo recipe when I am assigned the dessert course for a potluck, or when I want to make a special treat for my friends (or just me). I find that the recipe is very easy to do, and the pay off in the end is delicious. If you want to try something different with this recipe, you can add something to the icing. I added coconut flakes to my icing to make coconut Oreos. Honestly, they were one of the most successful little experiments I have ever had in the kitchen.
The one part of the recipe that can be difficult is using a piping bag, if you haven’t before. The first time I struggled with a piping bag for a while until I just switched to a knife and all the sudden everything was easy-as-pie.
Without any further adieu…
Makes 40 assembled cookies (if using a tsp of dough for each cookie)
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (if using regular cocoa add an extra tsp of baking soda)
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
Preheat oven to 375
1. Sift together flour, cocoa, baking powder and soda, salt, and sugar.
2. Mix in butter until combined. Add egg and mix until a dough forms (mine was grainy looking but held together when pinched)
3. Use a teaspoon measure (tsp) and pack it with cookie dough. Place on cookie sheet and flatten with damped fingers or the bottom of a glass
4. Bake for 4.5 minutes for cookies with a slightly chewy center or 5 minutes for a crispy cookie. Let cool slightly before transferring (or just be really careful when transferring warm) because the cookies are soft and delicate before they cool.
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. Mix together butter, vegetable shortening and vanilla until combined
2. Gradually mix in confectioners’ sugar. Once all added whip on high until fluffy
3. Using a piping bag (or a freezer bag with the corner cut off) pipe a tsp’s worth of icing onto the cookies and press another cookie on top.
4. Dunk in milk!
(Recipe from http://seddy5.typepad.com/blog/2011/03/homemade-oreos.html)