homemade oreo cookies
since i have started blogging about food, i have enjoyed looking around at other blogs. i think it’s really cool to see what other people are making and i recently ran across this blog: the cupcake project. the blog’s author stef loves cupcakes and baking and i found a lot of awesome recipes on her blog. one of which was the gem below.
notes: i added green dye to my filling for two reasons. 1.) i had butter-flavored crisco on hand and it changed the frosting to a pale yellow that needed to be changed stat and 2.) st. paddy’s day is just around the corner!
- 1 1/4 c all-purpose flour
- 1/2 c unsweetened cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 c sugar
- 1/2 c plus 2 tbsp butter, room temperature
- 1 large egg
- preheat oven to 375°.
- in a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt and sugar.
- beat in the butter and the egg. continue mixing until dough comes together in a mass.
- roll out the dough onto a clean counter surface and cut using various cookie cutters. (i used small circles and stars.)
- bake for 9 min. set on a rack to cool.
- 1/4 c room-temperature, unsalted butter
- 1/4 c vegetable shortening
- 2 c sifted powdered sugar
- 2 tsp vanilla extract
- place butter and shortening 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 min. until filling is light and fluffy. you may need to scrape the sides of the bowl occasionally.
- to make a cookie, pipe teaspoon size blobs of cream into the cooking using a pastry bag with a 1/2″ round tip. (i used a star tip and i think it made it prettier.)
- 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.