This is the recipe I referenced yesterday (See Fran? You didn’t have to wait long!) — these are REALLY REALLY delicious (I daresay they may be better than store-bought oreos), but unfortunately we ate them all before I could get a picture.

I’ll add pictures next time I make them (by then — in my new kitchen! Woohoo!).

Homemade Oreos
(Retro Desserts, by Wayne Brachman — by way of The Biscuit Pusher)

Makes 25-30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

To make the cookies:
– Set two racks in the middle of the oven and preheat it to 375 degrees F
– Prepare 2 cookie sheets with parchment paper
– In a food process or the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar.
– While pulsing, or, on low speed, add the butter and then the egg (do it slowly)
– Continue processing or mixing until the dough comes together in a mass (this took me awhile, so be patient)
– Take rounded teaspoons of batter (it won’t be like cake batter — more like cookie dough), and place on your baking sheet approximately 2″ apart
– With moistened hands, slightly flatten the dough (this step is important because these cookies don’t rise or change shape much during baking. basically, whatever shape/thickness they are going into the oven, is what your end cookie will be)
– Bake for 9 minutes, rotating once for even baking
– Set baking sheets on racks to cool

To make the cream:
– Place butter and shortening in a mixing bowl and at low spead, gradually beat in the sugar and vanilla
– Turn the mixer on high and beat 2-3 minutes until filling is light and fluffy

To assemble the cookies:
– In a pastry bag with 1/2 inch round tip (or if you’re me — a ziploc bag with the corner snipped off) pipe teaspoon-sized blobs of cream into the center of one cookie
– Place another cookie, equal in size to the first, on top of the cream
– Lightly press, to work the filling evenly to the outsides of the cookie.
– Continue this process until all of the cookies have been sandwiched with cream

– Dunk generously in a large glass of milk

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