They are dunkable little cookies that we take apart and lick the centers; sold by the bagful, they are also the only store bought cookie everyone in my house absolutely loves.
Oreos.
This recipe was found on Smitten Kitchen. They are delicious, but not quite exactly like Oreos. Jake felt the cookies needed to be a darker chocolate, although the icing was almost identical. That being said we did enjoy them immensely, and they quickly found their way into lunch boxes for the week. They are a bit fiddly, but absolutely worth it.
Chocolate wafers:
1 1/4 cup flour
1/2 cup dutch processed unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup, plus 2 tbsp unsalted butter (room temperature-this is important!)
1 egg
Icing:
1/4 cup unsalted butter (room temperature)
1/4 cup vegetable shortening
2 cups sifted icing sugar
2 tsp vanilla
Pre-heat the oven to 375 F.
In the bowl of your electric mixer mix together the flour, cocoa, baking soda, baking powder, salt, and sugar until well blended. With your mixer set to low, add in the butter bit by bit, along with the egg and mix gently until it all comes together. At first I didn't think this would happen-it all looked so dry and crumbly, but eventually it did form a nice dough.
Using a rounded tsp, scoop out some dough, roll it in a ball, and place on a parchment paper lined cookie sheet about 2 inches apart. I flattened them slightly too. Bake in the middle of the oven for about 9 minutes. Transfer to a cooling rack and let them cool completely.
To make the icing, beat the butter and shortening together, gradually adding the icing sugar and the vanilla until they come together. Once they are mixed, turn the mixer to high for about 2-3 minutes to whip the icing.
On Smitten kitchen a pastry bag was recommended to pipe the filling in the sandwich cookies, but I preferred to just use a knife. Do whatever suits you best. I'm not going for perfection, but instead the more rustic, fun look. You can afford to use a good bit of icing between the cookies, because it goes a long way.
Makes 30-34 sandwich cookies. Store in an airtight container or freeze. They are really good dunked in a glass of milk.
