Yum. I tried these Homemade N(ot) O(reo)‘s (because you can’t use that “O” name) and they are so good. Are you one of those who has to take the two chocolate sides off and eat the cream center first? Not me. I like them stuck together, along with a big glass of cold milk.
2 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
3 cups sugar (plus 1/4 cup to flatten the cookies)
2 1/2 sticks unsalted butter (room temperature)
2 eggs (room temperature)
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Vanilla Cream Filling (see below)
Preheat oven to 375 degrees. Sift together dry ingredients.
In mixer, cream sugar and butter until light and fluffy. Add in eggs and beat well. Slowly add in dry ingredient mix and continue beating until the dough is well mixed.
Scoop out 1 Tbl.-sized balls onto baking stone (or parchment-lined cookie sheet), about 2″ apart. Dip bottom of glass into sugar and press to flatten cookies to about 1/4″ thick. Bake 10-12 minutes. Let cool on pan/stone for 2 minutes and then transfer to wire racks to cool completely.
Vanilla Cream Filling 1 cup unsalted butter (room temperature)
1 cup solid vegetable shortening
7 cups confectioners sugar
2 Tbl. pure vanilla extract
Cream butter and shortening. Gradually add in sugar and mix until light and fluffy. Add vanilla and mix to combine.
Spread on flat side of one cookie, then top it with the flat side of a second cookie and press lightly.
Filled cookies can be stored at room temperature for up to 2 days. Makes approximately 3 dozen sandwiches.
*Note, you can also half the recipe and get just 16 sandwiches. But why would you want to do that?
So much to get done this weekend. I’m still trying to knock off some of the half-finished items from my “to knit” list, so that when I write about it in the blog next week, it won’t look quite so bad…