They came out tasting good, but there is no way I would recommend trying to roll out the cookie dough. I chilled it overnight and ended up with dough that could be cut but wouldn't come off the parchment paper. So I did one batch with kind of reformed shapes that had been cut out and pried off the parchment paper, and then I just tried to eyeball-formed the rest of the dough into disks of relatively equal size. I actually liked how the eyeball-formed ones turned out better. The cut ones were smaller and tasted a bit burnt to me.
These don't taste exactly like Oreo cookies, but they're a decent replication, and I especially liked that I know exactly what went into them. No hydrogenated or high fructose anything. Definitely a plus.
"Oreo" Cookies
A variation on this recipe from Trois Pommes Patisserie, Brooklyn for Food Network Magazine
For the Dough:
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Filling:
1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Refrigerate dough, until firm, at least 1 hour or up to several days.
Using a melon baller or tablespoon measure, scoop out even amounts of dough and form into disks. Place the cookies about 2 inches apart on baking sheets lined with parchment paper and chill for 20 minutes. Preheat the oven to 325ºF.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Especially because you're near the Brandywine River (well, more near than I am at the moment...) you might enjoy my mom's Brandywine Chocolate Cookies. They're basically chocolate chocolate chip cookies sandwiched around a chocolate filling with a weeeeee little bit of brandy in it, and then there's a chocolate glaze on top. OMNOMNOMNOMNOM. They're always a huge hit.
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