Sweet Lydias

I saw this post about making homemade oreos while taking a twitter-break from packaging Valentine’s Day orders yesterday.  I actually clicked on a link somewhere online for another recipe from Sweet Pea’s Kitchen and saw words “homemade oreos” beaconing me from the corner of my eye. I knew instantly that I was going to make these, looked around at my supplies, saw that I had everything in stock and there was no turning back. The recipe is originally from Smitten Kitchen and oh my goodness is this easy and so delicious. These Oreos are to die for and a perfect step up from the traditional store brand. The icing is almost a perfect replica and the cookie, oh my the cookies. Sandy and chewy and chocolaty. Did I mention they are wicked easy to make too. I shared these cookies with everyone around me because they were so spectacular and it’s clear that I have a new go-to cookie for parties, gifts and when I need a non-marshmallow sugar fix. So here is the recipe, but be warned . . . there is no turning back once you’ve made these babies!

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 1/2 cups sugar
• 10 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
• 1 large egg

For the Filling:

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

Directions:

1. Preheat to 375°F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cocoa, baking soda and powder, salt, and sugar. With the mixer running on low speed add the butter and then the egg. Mix until dough comes together in a mass.
3. Drop by rounded teaspoons on a prepared baking sheet, two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating half way through.  Cool on baking sheet 3 minutes then transfer to racks and cool completely.
4. To make the cream filling, in the bowl of a stand mixer fitted with the paddle attachment, combine butter and shortening on 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.
5. To assemble the cookies, Shape cream filling into balls using a a heaping teaspoon. Place cream filling ball 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. Continue this process until all the cookies have been sandwiched with cream.

Thanks for your help combating brownie boredom, one S’more at a time!™

-Lydia