I've been looking at food blogs a lot and came a cross this easy to
follow recipe. Made it last night and thought they were really yummy.
There such cute cookies specially if you have kids or are going to any
Halloween parties. This would be a great recipe for that!
To make them even more prefect for Halloween I divided the cream filling
and added green and orange food coloring. You can add any other colors
you may like for instances purple or red would be great too. Any thing
that screams Halloween! Or you don't even need to add any coloring to the filling. You can leave it just plain white to give it that Oreo effect!
Recipe below!
Enjoy!
Homemade Halloween Oreo Cookies
For the cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened or Dutch process cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 cups sugar (Use 1 cup for a truer-to-original Oreo wafer or more sugar for a sweeter chocolate cookie)
10 tbsp (1 stick + 2 tbsp) unsalted butter, at room temperature
1 large egg
For the cream filling (white):
4 tbsp (1/2 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 tsp vanilla extract
Instructions:
Preheat the oven to 375˚ F. Line two baking sheets with silicone baking mats or parchment paper.
In a food processor or the bowl of an electric mixer, combine the
flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix
briefly to combine. Add the butter to the bowl and pulse or mix briefly
to incorporate. Add in the egg and mix until the dough forms a
cohesive mass.
Scoop between 2 tsp to a scant tbsp of batter (depending on how
large you want them) onto the baking sheet. Continue scooping, spacing
the dough balls a couple of inches apart. With moistened fingers,
gently press down on the dough balls to flatten slightly. Bake for 9-11
minutes (closer to 9 minutes for smaller cookies), rotating the pans
halfway through baking. Transfer the baking sheets to a wire rack and
let cool completely until the cookies are firm and set. Be sure the
cookies are completely cooled before filling.
To make the filling, combine the butter and shortening in the bowl
of an electric mixer. Beat on medium-high speed until smooth. Add the
confectioners’ sugar to the bowl and mix on low speed just until
incorporated, then increase the speed to medium-high and beat until
light and fluffy, about 2-3 minutes. Blend in the vanilla extract.
To assemble the cookies, pair them up by size. Use a pastry bag
fitted with a plain round tip to pipe a swirl of filling onto the flat
side of one cookie of each pair. Sandwich together with the remaining
cookie and press down so that the filling reaches the edges.
Yield: 20 to 30 sandwich cookies, depending on the size
Source: Retro Desserts by Wayne Bachman
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