About a year ago, Chris and I made a couple of batches of homemade oreo style cookies. At the time, we forgot to post the recipe to the blog, so now we’re remedying that mistake. We made a batch of these, original recipe found here, last night. I’ll repost here with our modifications.
1 cup + 2 tablespoons granulated sugar
3/4 cup butter
1/2 teaspoon salt
1 large egg
1 tablespoon cold water
1 teaspoon vanilla extract
1 1/2 cups AP flour
3/4 cup black cocoa or Dutch-process cocoa (we use 1/4th of a cup of black, and 1/2 a cup of regular Dutch-process)
1/2 packet unflavored gelatin
2 tbsp water
1/2 cup vegetable shortening
2 1/2 cups confectioners sugar
1 tsp vanilla (or to taste)
Preheat oven to 325 degrees, and line baking sheets with parchment paper. Cream together butter, sugar and salt. Add egg, water and vanilla. Add flour and cocoa. The dough will be stiff. Roll out penny sized balls of dough. Press with a cocoa dusted glass until 1/16″ to 1/8″ thick. Bake 14 minutes, or until done. It will be difficult to determine if these cookies burn, so pay attention to the smell. As the cookies cool, prepare the filling.
Bloom the gelatin in water, once bloomed, bring to a boil. The mixture should be clear and completely smooth. Let come to room temperature. As that cools, cream together shortening, sugar and vanilla. Add the gelatin mixture, and cream until smooth and fluffy. Fill cookies with about a teaspoon of the filling, and enjoy with a nice cold glass of milk. We got around 50 sandwiches out of one recipe (with some leftover filling).
These are cookies are remarkably similar to Oreos, although I think that the cookies themselves taste much better. We’ve done this recipe with all Splenda as well, and it works quite well. The cookies are a little more crumbly than the sugar version, but still quite nice. The filling can be modified as well, by adding some cocoa powder or melted chocolate, depending on preference, to make a chocolate filling. I’ve read some recipes that use the same basic filling, but add a couple of tablespoons of creamy peanut butter to make a peanut butter filling. I have yet to try that, so I’m not sure how well it would work.