Empty My Fridge
Homemade Oreos
Ingredients
- Flour1
- Dutch process cocoa · powder½ cups
- Baking soda1 tsp
- Salt0.13 tsp
- Butter · softened¾ cups
- Sugar¾ cups + 1
- Brown sugar¼ cups
- Egg1
- Vanilla2 tsp
- Vegetable shortening¼ cups
Instructions
- Whisk the flour, cocoa powder, baking soda and salt in a large bowl and set aside.
- Beat the butter, granulated sugar and brown sugar on medium-high speed for about 3 minutes until creamy, scraping down the bowl as needed. Beat in the egg and vanilla, then add the dry ingredients and beat on low until a thick dough forms.
- Line baking sheets with parchment or silicone mats. Roll the dough into 13-15 g balls, flatten each into a disc about 1.5 inches (4 cm) wide, and chill the sheets for 10 minutes.
- Meanwhile, preheat the oven to 350°F (177°C).
- Space the cold discs 3 inches (7.5 cm) apart, keeping unbaked ones chilled. Bake 8-10 minutes, until the edges look set and the tops are slightly cracked. Cool on the sheets at least 5 minutes, then move to a wire rack to cool completely.
- Beat the butter and shortening on high speed for about 2 minutes until creamy. Add the confectioners' sugar and vanilla, beat on low for 1 minute, then on high for 1-2 minutes more until creamy and combined.
- Spread or pipe the filling onto the bottom of half the cookies, then sandwich with the remaining cookies, pressing gently.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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