Homemade Oreo Cookies

OK girls, this is serious.  I went to a party last weekend and I told my friend I would bring something sweet.  This was the perfect opportunity to try a new recipe, because usually around the holidays I feel like I need to stick to "the old standbys" that my family loves.  I know you know what I mean!

But since this was a party, I felt like I could branch out and try a new cookie.  I am SO glad I did!  These are called Homemade Oreo Cookies, and I probably don't need to say much more to get your attention!  But just in case...

...don't they look amazing?  They remind me of those Little Debbie cakes from when we were kids, but they really do taste more like a homemade Oreo.  I dare you to try these and not eat the whole batch!

I found these at one of my favorite cooking blogs, Smitten Kitchen.  Go over there and check out her other amazing recipes!

Homemade Oreo Cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
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
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 degrees.

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 2 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 2-3 minutes until filling is light and fluffy.

5. To assemble the cookies, use a knife to spread the cream onto the flat part of one cookie. Place another cookie, equal in size to the first, on top of the cream.  You could also do this with a pastry bag if you are feeling really fancy.  Continue this process until all the cookies have been sandwiched with cream.

6. Try not to eat every single cookie before your family knows you made them!