Homemade Oreos

I saw this one and thought, no it's not possible.  Could you really make an Oreo.  Needless to say I was intrigued and wanted to try it.  Our oldest has a volleyball tournament and it is our turn to bring the snacks.  So a perfect opportunity to try it out.  The recipe comes from Homemade Oreos by My Baking Addiction.  After reading the recipe, I was a little confused.  It called for 1 to 1 1/2 cups sugar and then said see recipe notes.  Looking at the notes there was no reference to the sugar.  So I followed the blog to the original recipe and finally found the instructions.  The original poster recommended using the full 1 1/2 cups sugar for a sweeter cookie.  But to have a more authentic Oreo flavor she recommends only using 1 cup.  So I went with the 1 cup but I listed the full amount in the recipe.  So here goes.

Ingredients:
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used regular Nestle's Cocoa)
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 cups sugar (see above note)
1/2 cup plus 2 Tbsp unsalted butter, at room-temperature
1 egg

For the filling:
1/4 cup unsalted butter at room temperature
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 tsp vanilla extract (I also used clear vanilla extract)
Optional - Gel dye

Directions:
1.  Preheat oven to 375 degrees F.
2.  In a food processor, or bowl of electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar.  While pulsing, or on low speed, add the butter, and then the egg.  Continue processing or mixing until dough comes together in a mass.

3.  Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet.  (I rolled the dough into balls and then flattened with a glass dipped in sugar).  Bake for 9 minutes, rotating once for even baking.  Let cookies cool for 3 minutes on cookie sheet, then remove to cooling rack.

4.  To make the cream, place butter and shortening in a mixing bowl, and a low speed, gradually beat in the sugar and vanilla.  Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.  (Optional:  Blend in a tiny bit of gel dye until you reach the desired color.)

5.  To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size blobs of cream into the center of one cookie.  Place another cookie, equal in size to the first, on top of the cream.  Lightly press, to work the filling evenly to the outsides of the cookie.

Now for the results.  I loved that I could blend all the ingredients in the food processor and it came together perfectly.  The dough is thick, so it was easy to scoop and roll.  Since it was thick, it did not stick to the bottom of the glass like some of the other cookies I have made recently.  I stuck with the 9 minute baking time.  The cookies will look soft, but they firm up as they cool.  I was a little worried about the filling.  Since there is not a lot of liquid in it, I did not think it would get creamy.  But it did.  Be sure to beat it for the full 2 to 3 minutes.  And I was so surprised at the taste.  It tasted just like Oreo filling.  The filling is thick, so it is a little difficult to pipe.  But I think piping was easier than it would be to spread.  Once the cookies were finished, we had to taste test a few and they are great.  I asked my daughter if she thought they tasted like Oreos, and she said that they were a little softer than the original, but very good.  I will definitely be making these again.  They were quick and easy to make and assemble.