Homemade Oreos

All my efforts of scouring the internet for homemade recipes of my favorite foods is really paying off. Last week I found a recipe for these Di-Si-Dos and now I dug up this recipe for Oreos posted by Butter + Cream. Man, were they good! I gave one to Walnut and he asked me when I was going to put the drawing and letters on them...I told him mommy isn't that talented. My little Peanut broke into them and licked the middle frosting first just like a pro!

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Preheat to 375°F.

Using your electric mixer fitted with the paddle attachment, add flour, cocoa, baking soda, baking powder, salt and sugar and thoroughly mix. On low, add butter and then egg until combined and dough forms a ball around your attachment.

Using a 1 tablespoon sized cookie scoop, scoop dough onto parchment paper lined baking sheet. Cut each scoop in half and roll into balls. Flatten each ball with fingers so they are about 1/4" thick. Bake 9 minutes, rotating the cookie sheet half way through.

To make cream, put butter and shortening in mixing bowl and mix until combined. Slowly add sugar and vanilla. Put mixer on high and beat for 2 - 3 minutes until frosting becomes light and whipped.

Put frosting in a gallon size Ziplock baggie and snip about 1/2" off one corner. Put about a quarter sized ball of frosting on one cookie. Then place an equal sized cookie on top of cream and lightly press together.

Enjoy!