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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My husband is a HUGE oreo fan and he says that these are better than the real ones. The yield is just a guess b/c I make them very big. Ingredients:
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 1/2 cup sugar |
1/2 cup unsalted butter, room temp |
2 tablespoons unsalted butter, room temp |
1 large egg |
1/4 cup unsalted butter |
1/4 cup vegetable shortening |
2 cups powdered sugar, sifted |
2 tablespoons vanilla extract |
Directions:
1. .Preheat oven to 375 degrees.
2. Mix flour, cocoa, baking soda, baking powder, salt, and sugar throughly.
3. On low, add butter and then egg.
4. Mix until dough comes together and forms a mass. (I thought I had done something wrong.for a while, it resembles corn meal, but keep mixing, lol - it will come together.).
5. Drop by rounded tsp, 2 in apart on wax paper covered cookie sheet. Slightly flatten.
6. Bake 9 minutes. Less if your oven runs hot.
7. Filling:.
8. Add butter and shortening to bowl,.
9. slowly add in sugar and vanilla.
10. Beat on high until firm.
11. ***NOTE**** I had to add a small (like 1/8 c ) amount of milk to get mine to work right. Try it w/out then use your best judgement as to whether you need to add some or not.
12. Assembly:.
13. Spread cream on one cookie, then top with another.
14. Note: You can use salted butter and they turn out fine. Just omit the salt in the recipe if they do.
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