Homemade Oreos Recipe – I Prefer Hydrox Myself But..

I don’t know if you call this re-blogging (a la regifting) or recycled blogging but regardless, I simply had to pass this recipe along. I love Oreos. And even more importantly,  I love Hydrox. Remember them? The “other” Oreo? It came out in the very early part of the 1908 and may have been the inspiration for the Oreo. I liked them better as they were slightly less sweet. They were off the market for a while but apparently they’re coming out for their 100th birthday. Yippee!!!!

However, I digress. My point is not to wax poetic about the Hydrox but to share a recipe I found on a blog (crediting another blog which credits a cookbook which credits…) so we can all make our own homemade Hydrox/Oreo cookies whenever we want! My source for this recipe originated at one of my favorite websites, www.readymademag.com where they referenced Culinary Obsessed who credits Retro Desserts Cookbook. Be sure to check them all out!

At any rate, here’s the recipe. They look awesome and actually, not that hard to make. And you could probably make them all organic if you wanted. (So again, credit to Retro Desserts cookbook, Culinary Obsessed blog and ReadyMadeMag blog for sharing. Pay it forward, that’s what I say!)

Chocolate Sandwich Cookies With Vanilla-Cream Filling

1 1/4 cups all-purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1 1/4 sticks unsalted butter, softened
1 large egg

1. Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees.

2. In the bowl of an electric mixer, or in a food processor, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While mixing on low speed or pulsing, add the butter, then the egg. Beat or process until the dough is thoroughly blended and massed together.

3. Drop rounded teaspoons of batter onto parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Sit the cookie sheets on a rack to cool.

Vanilla-Cream Filling:
1/2 stick unsalted butter, softened
1/4 cup vegetable shortening
2 cups confectioners' sugar
2 tsp vanilla extract

1. Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer speed to high and beat for 2-3 minutes more, until fluffy.

2. To assemble, place teaspoon size blobs of filling onto the tops of half of the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches. (You can also pipe filling onto cookies using a pastry bag fitted with a 1/2-inch tip.)

Makes 36 cookie sandwiches
(Photo from Culinary Obsessed blog. Thank you for such delicious looking visuals!)