Homemade Oreos
Serves: 28 Cookie Sandwiches
- 1 and 1/4 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter - at room temperature
- 3/4 cup sugar
- 1/4 brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter - at room temperature
- 1/4 vegetable shortening - at room temperature
- 1 and 3/4 cup icing sugar
- 1 teaspoon vanilla bean extract
- In a large bowl combine the flour, cocoa powder, baking soda and salt - set aside
- Using your stand mixer beat the butter until smooth - about one minute.
- Beat in the sugars until combined.
- Add in the egg and vanilla extract.
- Stop the mixer and add all the dry ingredients to the wet ingredients.
- Mix until just combined and the dough is formed.
- Chill the dough for 30 minutes - chilling is mandatory.
- Once the dough is chilled heat your oven to 350 degrees and line your baking sheets with silpat or parchment paper.
- Roll out about 2 teaspoon balls of dough and place on your baking sheet.
- Lightly press down the dough balls so they are slightly flatter - see photo above.
- Bake for about 6-8 minutes - mine only took 6 so just be sure to keep an eye on them.
- Let cool on the baking sheet for at least 5 minutes before transferring to the cooling rack.
- Repeat about 3-4 times until all the dough is used.
- Using your stand mixer beat the butter and vegetable shortening on medium speed until smooth and creamy.
- Add in the icing sugar and vanilla bean paste on low until just combined.
- Beat on medium-high speed for 1-2 minutes until creamy - the filling will be thick.
- Spread on one half of your cookie and place another cookie on top of the half iced cookie.
- Store in an air tight container for up to a week.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/homemade-oreos/
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