Categories: http://bakeat350.blogspot.com/2010/09/homemade-oreos-oh-yes.html

Ingredients

• 2 & 1/2 c. all-purpose, unbleached flour
• 1/2 c. dutch-process cocoa (natural is OK, too)
• 1/2 tsp. coarse salt
• 1 c. unsalted butter
• 1 c. sugar
• 1 egg
• 1 tsp. vanilla
• #Cream Filling:
• 1 tsp. plus a heaping 1/4 tsp. unflavored gelatin
• 2 TBSP. cold water
• 1/2 c. shortening
• 1 tsp. vanilla
• 2 and 1/2 c. powdered sugar

Directions

1. eheat oven to 350. Line baking sheets with parchment paper.

2. Whisk together the flour,cocoa, and salt; set aside.

3. Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined.

4. In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

5. Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)

6. Cut the cookies with a square cutter, then divide into smaller squares, if necessary, using a bench scraper.

7. Freeze cut cookies five minutes.

8. Bake 8 minutes. Let cool completely.

9. Cream Filling:

10. Combine the gelatin and water in a small bowl or cup. Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.

11. Remove the cup from the hot water and let the liquid cool to room temperature, but hasn’t begun to set…about 5 minutes.

12. Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy. Beat in the vanilla. Add the sugar a little at a time, beating until the mixture comes together. Scrape the bowl as needed. Beat in the gelatin. Use immediately, or store, well-wrapped at room temperature.

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