Homemade Oreos

Homemade Oreos
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Nutritional Info
  • Servings Per Recipe: 44
  • Amount Per Serving
  • Calories: 128.0
  • Total Fat: 6.6 g
  • Cholesterol: 11.3 mg
  • Sodium: 29.8 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.3 g

View full nutritional breakdown of Homemade Oreos calories by ingredient
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Number of Servings: 44

Ingredients

    Chocolate Cookie:
    {modified from Cookie Craft}

    2 & 1/2 c. all-purpose, unbleached flour (I used whole wheat 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 (I used egg whites)
    1 tsp. vanilla

    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

Directions

Makes about 35-40 sandwich cookies.

For cookies:
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 the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)

Cut the cookies with a circle cutter.

Freeze cut cookies five minutes.

Bake 8 minutes. Let cool completely.

For cream filling:
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.

To make the sandwiches, flip one cookie over. Make a teaspoon-sized ball of filling and place on upside-down cookie. Press another cookie, right-side-up, down on top of it.

Number of Servings: 44

Recipe submitted by SparkPeople user BRITTANIA17.

TAGS:  Desserts |

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