It’s no secret that I love Oreos. Actually, it’s the only crisp cookie that I like. Then again, I dip them in milk, so I guess I turn them into soft cookies. I was flipping through Martha’s (another love) Cookie book and couldn’t flip another page when I saw these Oreo looking cookies. I had to make them today! The cookie dough comes together easily and rolls by hand nicely. No refrigeration, no rolling with a rolling pin or cutting out with cookie cutters. I love how these cookies bake up with the old fashioned looking cracks, glistening from a heavy coating of sugar on the outside. Unlike Oreos though, these are only crisp on the outside and more chewy on the inside. But, the filling is more like the original than other recipes I have tried because it contains shortening. To me, Oreos for eating are the double stuff, as opposed to baking Oreos, the regular. So, you better believe I filled these cookies to capacity with icing. While these aren’t exact Oreo replicas, they do replicate the flavors. The intense chocolate cookie, the creamy filling…..Now I need milk.
Cream Filled Chocolate Cookies
Yield: 2 1/2 dozen I got 15 sandwich cookies
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder I used Valrhona
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature
Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.) After pressing with the glass, I dipped the top of the cookie in more sugar because I like how it sparkles and the extra texture.
Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.
Place cream filling (recipe below) in a pastry bag fitted with a coupler ( I put into a big Ziploc and snipped the corner), and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening Use the sticks, so much easier to measure!!
3 1/2 cups confectioners’ sugar
1 tablespoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use
Source: Martha Stewart