Joy of joys.
You know how the best part of an oreo is the filling? Did you ever unscrew two oreos and carefully re-sandwich together the two sides with the filling still attached? I did. Then Nabisco got smart and started making the double-stuffed version. I always wished I could eat that stuff by the spoonful.
Once these were all put together, I totally piped leftover oreo filling directly into my mouth. It was a childhood fantasy come true. It was amazing. Definitely not ladylike.
These aren't exactly healthy. But if we're comparing them to the packaged kind... do you see where I'm going with this? Plus, you get bonus "cool points" for making something previously only made possible by Nabisco. Sweet.
From Retro Desserts, adapted by Smitten Kitchen
*As an American living in Europe, I am all too flexible when it comes to measurements. I've become accustomed to millilitres, grams and Celsius, but cups are still a large part of my vocabulary. This is an American recipe, but I've added the European measurements where needed. I generally leave cups alone, since I have a nice set of measuring cups and still haven't adjusted to using kitchen scales.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process 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 or 140g) 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
- Set two racks in the middle of the oven. Preheat to 375°F (190°C).
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size 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 the cookies have been sandwiched with cream.