homemade oreos

Homemade Oreos
Adapted from Smitten Kitchen who adapted from Retro Desserts, Wayne Brachman
Makes 25-30 tasty treats
Chocolate wafers
1 1/4 cups all purpose flour (Yeah, I know, this isn't gluten-free. Keep reading for conversion)
1/2 cup unsweetened Dutch process cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 cup sugar
1/2 cup plus 2 T room temp, unsalted butter
1 egg
1/4 c room temp, unsalted butter
1/4 vegetable shortening (yes, shortening)
2 cups sifted confectioners' sugar
2 t vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375 F
  2. With mixer (or food processor), thoroughly mix flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, then the eggs. Continue 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 mixing bowl and at low speed, gradually beat in sugar and vanilla. Turn mixer on high and beat for 2-3 minutes until filling is light and fluffy.
  5. To make the cookie, put filling in a pastry bag with a 1/2 inch round tip. Pipe small goops of filling (1 t) onto center of each. Find a similar-sized partner and smush lightly on top until filling comes to edge of cookie. Continue with remaining. Eat the lone cookie if uneven number :)

Gluten-free: Instead of AP flour, use 1 1/4 c of gluten-free flour mix, 1/2 t xantham gum, and an extra egg. Easy-peasy!