Yes that’s right homemade oreos. On top of the baked doughnuts & the delicious paninis, these little bites were a BIG treat for the crew. I even had people trecking into the kitchen to see if there were more…
I clearly did not make enough, well I guess you could say I made enough but they wanted more. Which is a HUGE compliment and I loved everyone for showing me and my food all the love.
Let’s not tease you anymore and get right into the recipe…
Yields Approx 30 Cookies
For the Wafer Cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (try to get a dark version, not Hershey’s – no offense Hershey’s I have your cocoa also)
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the Filling:
4 Tbsp room-temperature, unsalted butter
1/4 cup canola oil
2 cups confectioners sugar
2 tsps vanilla extract
Preheat to 375°F.
In a food processor, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, add the butter, and then the egg. Continue processing until dough comes together in a mass. It may look like this is not going to happen, it will – it’s just crumbly at first, keep processing.
Take rounded teaspoons or tablespoons (if you want smaller or larger cookies – larger will give you only 15 cookies from this recipe) of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Bake for 6-7 minutes, rotating once for even baking.
Set baking sheets on a rack to cool. Remove the cookies from the sheet to the rack after about 5 minutes.
To make the cream, place butter and oil in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch round tip (or if you don’t have the tips just cut the end tip of the pastry bag off), pipe teaspoon or tablespoon-size dollops of cream 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.
ENJOY!! I know you will 😉