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Homemade Oreos (for my people)

January 12, 2010

Way back when, I posted a recipe for gluten-free homemade Oreos.  Now, my public (by which I mean three of the seven people who are my FaceBook friends) have requested them in their old-school, glutenous form.  How can I resist?

Homemade Oreos (still by way of Smitten Kitchen)

1 1/4 cups  unbleached flour
1/2 cup unsweetened cocoa powder (I use the cheap kind that’s half dutched and half natural, with the skeevy-looking chef on the cylinder)
1/2 t baking soda
1/4 t baking powder
1/4 t salt
1 cup sugar
10 T softened butter (1/2 cup + 2 T butter)
1 large egg

In your Kitchen Aid (or with your hand mixer), stir the dry ingredients until well-mixed.  Drop in the butter and the egg, and mix till a rich, chocolate-y dough forms.  Drop rounded teaspoons of dough about 2 inches apart onto a Silpat or parchment-lined cookie sheet, and flatten slightly.  Bake at 350 F for 8-9 minutes, or until the tops are dry-looking and set.  Cool completely on racks.

Step Two:  Mixing Up the Creamy Filling

1/4 cup softened butter
1/4 cup vegetable shortening (you can get the high-quality non-hydrogenated kind, or you can choose the nasty generic white blob shortening.  If you really cared about your health, would you be making Oreos?)

2 cups powdered sugar
2 t vanilla extract

Beat throughly in a mixer until light and creamy.

Spread a blob of frosting on one wafer and top with another wafer, making a sweet little sandwich.  Continue to make sandwiches until all your wafers are paired up.  As the cook, you are entitled to any broken ones, plus the orphan wafer without a mate that’s left over.  Don’t hesitate to frost them generously–there’s plenty of filling here. (Seriously.  I always get stingy with the filling at first, and then there’s a blob left over at the end, and I have to twist apart early sandwiches and plump them up with extra.)

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One Comment leave one →
  1. hels permalink
    January 27, 2010 8:22 am

    how do i become one of your people? 😉

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