Homemade Oreos

Oh. my.

Please make these. Now. When I open up my bakery/organizing business with my sister we will sell these and eat them while sitting on the porches of our neighboring mansions in the Hamptons. Hey, a girl can dream right?

These are super sweet so be sure to have a glass of milk standing by. The Smitten Kitchen never lets me down...

Here's the recipe, via Smitten Kitchen:

Makes 25 to 30 sandwich cookies

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. Set two racks in the middle of the oven. 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, rotating once for even baking. 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. 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.

A few notes...I didn't use the full 1 1/2 cups of sugar to the cookie batter- these are really so sweet you only need 1 cup. And add a sprinkle of salt to the filling- it will help cut the sweetness factor a bit. Also, I rolled the dough into small balls (you could use a melon baller if you have one) and then flattened them to the thickness and size desired. Think real oreo size- not too much bigger. The most important thing is to be sure they are small enough to dunk in a glass of milk. :)

Oh- and these are crispy cookies. If you like them a little chewier then you should underbake them- about 7 1/2 minutes if you flatten them out quite a bit like I did.

Enjoy!!