It's my 31st birthday folks! Let's make oreos. Ya know, the famous 24 hour, calorie free oreos, you've heard of them, right?? Yes, well, they're new. We made these yesterday and they are yummy. Double stuffed is where it's at. So crisp, perfect with a glass of milk.
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 1/4 cups 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
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
tiny bit of milk to blend it all together
Preheat oven to 375. Line cookie sheets with parchment paper. To make wafers mix all dry ingredients. Then cut in butter & add egg until until thick dough forms a mass in the center of bowl. Make sure the dough is moist throughout, so you can roll it into little balls without crumbling. Take dough a teaspoon at a time and roll into a small ball, place on parchment and slightly flatten. Bake for 9 minutes, then let cool.
To make filling cream the butter, sugar, vanilla, and milk until it's nice and fluffy. When cookies are completly cooled, pipe filling onto cookies and top with another wafer, pushing filling out to the edges.
Grab a glass of milk & dig in!