I have been having so much fun with this blog, and could not be more appreciative of the positive feedback and comments I have received, they truly mean the world to me. Right off the bat, a childhood friend reached out and let me know she works at an incredibly cool place Style at Home.com, where they are often featuring many different types of blogs and bloggers. She then sent me this link, about a fun holiday christmas cookie swap competition they are having. It is too fitting, since a few of my girlfriends and I are planning a cookie swap in lieu of gifts this year, so what a perfect excuse to try out some of my favourite recipes. It also gives me a chance to give her a shout out, thanks so much for the support Elaine!
Now for my first cookie favourite, Homemade Oreo Cookies. I don’t know what it is about creating something store bought in a homemade fashion, that makes it taste even better, but it almost always holds true. I unfortunately do not think this recipe will qualify for the contest, but it was too good to keep to myself, and gives me the excuse to make another batch soon.
You will need -Makes 25 to 30 sandwich cookies:
For the chocolate wafers:
- 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 1/2 cups sugar [see recipe note]
- 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
- Set two racks in the middle of the oven. Preheat to 375°F.
- 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.
- 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.
- 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.
- 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.