Homemade Oreos (for my people)
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.)