Nothing can replace a real Oreo but these were fun to make and tasty. I thought they were going to be a softer, whoopie pie sort of cookie but the wafers were on the crunchy side, making a dip in milk essential.
(Recipe from this site)
Ingredients:
Wafers:
1 1/4 C flour
1/2 C cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sugar
1/2 C plus 2 Tbs butter, room temperature
1 egg
Filling:
1/4 C butter, room temp
1/4 C shortening
2 C powdered sugar
2 tsp vanilla
Directions:
Mix the dry ingredients for the wafers. Beat in butter and egg. Keep mixing until dough balls together (this took a few minutes for me). Place desired sized balls on a parchment lined baking sheet. Flatten slightly with fingers or glass. Bake for 9 minutes at 375. Let cool on cooling rack.
Meanwhile, put butter and shortening in a small bowl. Gradually beat in powdered sugar and vanilla.
To put the cookies together, you can use a piping bag to squeeze the filling into the center of a cookie. Squeeze the two cookies together to get the filling to spread to edges. Alternately, you can simply use a knife to spread filling onto cookies.
This recipe make plenty of filling for the number of cookies. I thought they actually tasted better a few hours after I made them, once they were completely cool and crunchy. They stored well for several days.
(Recipe from this site)
Ingredients:
Wafers:
1 1/4 C flour
1/2 C cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sugar
1/2 C plus 2 Tbs butter, room temperature
1 egg
Filling:
1/4 C butter, room temp
1/4 C shortening
2 C powdered sugar
2 tsp vanilla
Directions:
Mix the dry ingredients for the wafers. Beat in butter and egg. Keep mixing until dough balls together (this took a few minutes for me). Place desired sized balls on a parchment lined baking sheet. Flatten slightly with fingers or glass. Bake for 9 minutes at 375. Let cool on cooling rack.
Meanwhile, put butter and shortening in a small bowl. Gradually beat in powdered sugar and vanilla.
To put the cookies together, you can use a piping bag to squeeze the filling into the center of a cookie. Squeeze the two cookies together to get the filling to spread to edges. Alternately, you can simply use a knife to spread filling onto cookies.
This recipe make plenty of filling for the number of cookies. I thought they actually tasted better a few hours after I made them, once they were completely cool and crunchy. They stored well for several days.
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