Monday, March 29, 2010

Oreo Rip Off

It's not that often that I have a sweet tooth, but lately mine has been driving me crazy!  I saw this recipe from blogger Sugar Cooking and HAD to try it!

I'm not convinced they taste exactly like Oreos, but they sure give the Oreo a run for their money!  The filling is the best part. And I wasn't able to find the Hershey's Special Dark Coco as the recipe calls for, I used the original coco and perhaps that is why they don't taste exactly like the original. But still excellent!  You'll need a nice big glass of milk to wash these down with.  Enjoy!

For the chocolate wafers:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Hershey Special Dark Coco
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 Cup Sugar
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg
For the filling:
  • 1/4 cup (1/2 stick) room-temperature, unsalted butter
  • 1/4 cup vegetable shortening
  • 2 cups sifted confectioners sugar
  • 2 teaspoons vanilla extract
  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, 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 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs 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.

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