I made Oreos. You know, those little chocolate sandwich cookies that were made in heaven and dropped down next to a glass of soymilk for all to enjoy? Yeah those.
Why did I make them? I don’t know. Why is the sky blue? Ok, don’t answer that. Basically I had nothing better to do than bring together two yummy sugary components to make my teeth hurt and my taste buds happy. They’ll make yours happy too – I swear.
Chocolate Creme Sandwich Cookies (aka “Oreos”)
adapted from The Smitten Kitchen
For the cookie wafer:
1 1/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1 cup sugar
1/2 cup plus 2 tbs of Earth Balance
1 1/2 tsp of egg replacer
2 tbs brewed coffee – cooled
2 tbs water
For the filling:
1/4 cup room temperature Earth Balance
1/4 cup vegetable shortening
2 cups sifted confectioner’s sugar
2 tsp vanilla extract
Preheat oven to 375 degrees
Whisk together the Egg Replacer, coffee and water.
In a food processor, mix together the flour, cocoa, baking soda and powder, salt and sugar. While pulsing, add the Earth Balance and then the egg replacer mixture. Continue to process until dough begins to come together. You can tell it’s mixed when you squish some in your hand and it holds together well.
Take rounded teaspoons and roll them into a ball in your hand. Place them on a parchment or silpat-lined baking sheet about 2 inches apart. When the baking sheet is filled, flatten each ball with the heel of your slightly moistened hand. Bake for 9 minutes, rotating once. Set cookies on rack to cool.
For the filling: cream together on low speed, the butter and shortening. Gradually add the sugar and vanilla. Turn mixer to high for about 2 to 3 minutes and beat until light and fluffy.
To assemble: in a pastry bag with a 1/2” pastry tip, pipe teaspoon-size blobs of cream into the center of one cookies. Place another cookie of equal size on top. Continue with the rest of the cookies.
Enjoy with a very large glass of soymilk.