Homemade Oreo Cookies
Cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (or Hershey's Special Dark)
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
1. Preheat oven to 375 degrees.
2. In mixer, thoroughly mix the flour, cocoa, baking soda, baking 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 the dough (yes, just a teaspoon. these cookies spread
a lot while baking) and roll them into equal balls, then place them 2-3 inches apart on an ungreased cookie sheet. Slightly press down the rounds with your fingertip, and then refrigerate the sheet for 10 minutes.
4. Once the dough is chilled, bake the sheets for 5 minutes. It's okay if the cookie looks slightly underdone, it will flatten and harden as it cools. Let cookies cool on sheet for five minutes, then transfer to a wire cooling rack. The cookies will crisp up sufficiently after cooling.
Frosting:
2 cup shortening
2 lb. powdered sugar
2 teaspoons vanilla
6-12 Tablespoons milk
1. Beat the shortening in a mixer until smooth.
2. Add vanilla and mix until combined.
3. Add the powdered sugar in three additions, scraping down the sides after each addition.
4. Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
When cookies have cooled, spread desired amount of frosting on one cookie. Find a similar sized cookie and put it on the other side of the frosting to form a sandwich. Enjoy!
(cookie recipe adapted from Smitten Kitchen, frosting from Bakerella)