Delicious Homemade Chocolate Oreos

You can never have too many dessert recipes, so give Delicious Homemade Chocolate Oreos a try. This recipe serves 25. One serving contains 166 calories, 1g of protein, and 8g of fat. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have baking powder, vanillan extract, egg, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. If you like this recipe, take a look at these similar recipes: Chocolate Sandwich Cookies (Homemade Oreos), Homemade Oreos, and Homemade Oreos.

Ingredients:

• 0.25 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 cup dutch process cocoa
• 1 large egg
• 1.25 cups flour
• 2 cups icing sugar
• 0.25 teaspoon salt
• 1 cup sugar
• 0.75 cup butter
• 2 teaspoons vanilla extract
• 0.25 cup vegetable shortening

Instructions:

1. Set two racks in the middle of the oven. Preheat to 375F.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.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. (I started off with loonie sized chunks of dough which was too big. Its more like the size of a quarter. Remember, youre aiming for 50 to 60 of these individual wafers!) With moistened hands, slightly flatten the dough.
2. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.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.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.
3. 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. (I dont think its entirely necessary to use a pastry bag. You could just spoon some icing on and squeeze between two wafers.) Continue this process until all the cookies have been sandwiched with cream.