I used this recipe for my Homemade Oreo's: http://www.momables.com/homemade-oreos-recipe/_
These are good, seriously good. The cookie, the filling, it's all perfect so I didn't need to change a thing. I can't say they really taste much like Oreo's though, they taste more like Whoopie Pies to me. So if you like Whoopie Pie's I reckon you'll like these, so get baking! :)
Homemade Oreos
1 cup granulated sugar
1 egg (room temperature)
1 teaspoon pure vanilla extract
2 cups flour (whole wheat or all-purpose)
¾ cup cocoa powder
1½ teaspoons baking powder
1 teaspoon salt
2 tablespoons half and half
1 teaspoon pure vanilla extract
Pinch of salt
3-3½ cups powdered sugar
- In a large bowl, cream the butter and granulated sugar until well incorporated, add the egg and vanilla.
- In a separate bowl whisk together the flour, cocoa powder, baking powder, and salt. Add to the butter mixture and mix until well incorporated.
- At this point you can chill the dough for an hour if you want to. (I didn't, this dough felt a lot like shortbread dough, which I always roll out and cut straight away. Worked fine.)
- Preheat the oven to 350F, and line a baking sheet with parchment paper. Roll out the dough onto a lightly floured surface until about ⅛- to ¼-inch thick.
- Cut the shape of your choice (I chose to use a linzer cutter), and bake for 10 to 13 minutes until set.
- Once the cookies are baked and cooled, begin to prepare the filling.
- Combine the butter, half and half, vanilla, salt and one cup of sugar until well incorporated.
- Continue to add powdered sugar until the filling is a good consistency. You want the mixture to be a bit stiffer than cake icing. (3 cups of sugar was plenty for mine)
- Once incorporated, transfer the mixture into a piping bag if desired, otherwise spread with frosting spreader or knife.
- Press a cookie top onto the filling and you're done.
This isn't a sticky dough. It took very little flour to make this dough not stick to my board and rolling pin, much less than other cookie dough. I used way too much flour. This recipe actually means it when it says "lightly floured surface".
~Molasses