Homemade Oreos

A friend of mine (Thanks Monica!) made these and posted a pic of them on her Facebook wall. I thought they looked amazing and thought I'd share the recipe that she shared with me. Although they don't exactly go long with my diet plan (honestly, nothing I have eaten today goes along with my diet plan), I just might have to make some of these this weekend. We'll see! :)

Karen’s Homemade Oreos

If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself go ahead and use the full amount. To make the peanut butter cream center you replace 1/2 of the butter w/peanut butter (so 2 Tbsp each), & if it's kinda lumpy just gradually add a bit more peanut butter.

I used 1 cup of sugar and did the peanut butter substitution.

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 to 1 1/2 cups sugar [see recipe note]
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

1. Preheat to 375°F.
2. 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.
3. 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. Set baking sheets on a rack to cool.
4. 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.
5. 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.(I just spread the cream with a spatula and it worked fine.) 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. Dunk generously in a large glass of milk.