Oreo cookies

Votes: 3

Time: 1 hour 20 min.
Complexity: easily
Quantity: 32 cookies

Once you've tried homemade Oreo cookies made with real butter, you'll hardly want to go back to store-bought ones. They're just as delicious: crispy chocolate cookies with a soft, creamy center. But their ingredients are much clearer and simpler. To make the chocolate dough easier to work with, refrigerate it for a few hours; you can even leave it for a few days if you want to make it ahead. To cut them out, you'll need a 5cm round cookie cutter. Cool the cookies completely before adding the filling. Enjoy homemade Oreos with a glass of tea or use them in other popular American desserts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 1/3 cups cocoa powder
1.5 cups premium flour + extra for work
1/4 teaspoon salt
220 g softened butter
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract

Filling

110 g softened butter
0.5 cups of confectionery fat
3 cups sifted powdered sugar
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, powdered sugar, eggs, cocoa

Cooking the dish according to the recipe:

Sift together cocoa powder, flour and salt into a large bowl.
Knead the dough:

Using a mixer, beat the butter and sugar. Add the eggs one at a time, then the vanilla extract, mixing each ingredient thoroughly before adding the next. Add the dry ingredients and fold them in, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between two lightly floured sheets of parchment paper and roll out into a 0.5 cm thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with sheets of parchment, until firm, at least 1 hour or up to several days.
Using a 2-inch (5 cm) round cookie cutter, cut 64 circles from the dough (you can re-roll the scraps once). Place the cookies about 2 inches (5 cm) apart on ungreased baking sheets and refrigerate for 20 minutes. Preheat oven to 325°F (160°C).
Bake the cookies until set and darkened around the edges, about 20 minutes. Cool completely on racks.
Meanwhile, prepare the filling.:

Beat the butter and shortening with a mixer until fluffy. Stir in the powdered sugar and vanilla extract.

Turn half of the cookies upside down and spoon 1 tablespoon of filling onto each. Sandwich two cookies together to make sandwiches.