Who doesn't love Oreo Cookies? I know I do. It had never occurred to me that I could make them!
I came across this simple recipe from Handle The Heat.
Makes 25-30 sandwich cookies
For the cookies
For the cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup plus 2 tablespoons unsalted butter, at room temperature
1 large egg
For the filling
1/2 cup unsalted butter, at room temperature
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
For the Cookies
Set two racks in the middle of the oven. Preheat to 375 degrees.
In a large bowl combine flour, cocoa, baking soda, baking powder, salt, and sugar. While beating on low speed, add the butter, then add the egg. Continue processing, or mixing, until the dough comes together in a mass.
Take rounded teaspoons of batter and place on foil-lined baking sheets approximately 2 inches apart. With moistened hands, slightly flatten the dough (so they are round discs). Bake for 9 minutes, rotating after 5 minutes to ensure even baking. Set baking sheets on a rack to cool.
For the Filling
Place butter and vanilla in a mixing bowl and beat with an electric mixer on low speed (I used Mexican Vanilla so my icing was a bit darker) . Gradually add the sugar. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
Using a pastry bag (I used a Ziploc baggie with the corner cut off) or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling.
The cookies are tasty little morsels. They do take some time to assemble though. I found my icing quite thick (Definitely not a cake icing) but still really tasty.