Caseys Sweet Creations: Homemade Oreos

Homemade Oreos

I have been wanting to try these for some time now. I first saw these over at Bake@350.blogspot.com (one of my favorite cookies bloggers) And since Oreos happen to be one of the only cookies the hubby will eat *gasp* i know ! Which happens to be very frustrating when it comes to needing a taste tester, good thing my 7 year old is always available ;) Warning ! These are rich and addicting, bad combo I know, but at least we know what is in them. Unlike there packaged counterparts, which I try to avoid buying like the plague, I LOVE them, my hips....... not so much !

chocolate Cut-Out Cookies
{modified from Cookie Craft}

2 & 1/2 c. all-purpose, unbleached flour
1/2 c. dutch-process cocoa (natural is OK, too)
1/2 tsp. coarse salt
1 c. unsalted butter
1 c. sugar
1 egg
1 tsp. vanilla

Preheat oven to 350. Line baking sheets with parchment paper.

Whisk together the flour,cocoa, espresso powder and salt; set aside.

Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.
roll out cookies and Freeze cut cookies five minutes.( this step helps to keep any sugar cookies shape)

Bake 8 minutes. Let cool completely.

Should all look a something like this .......

AND this is how I roll out my cookie dough, the last thing i need in my life is another mess!

Cream Filling
{source: The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook }

1 tsp. plus a heaping 1/4 tsp. unflavored gelatin
2 TBSP. cold water
1/2 c. shortening
1 tsp. vanilla
2 and 1/2 c. powdered sugar

Combine the gelatin and water in a small bowl or cup. Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.

Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.

Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy. Beat in the vanilla. Add the sugar a little at a time, beating until the mixture comes together. Scrape the bowl as needed. Beat in the gelatin. Use immediately, or store, well-wrapped at room temperature.

out a teaspoon of filling on each bottom cookie.......