Homemade Halloween Oreo Cookies

Since it's October, I thought it was just about time for me to get started on Halloween treats!

I've been looking at food blogs a lot and came a cross this easy to follow recipe. Made it last night and thought they were really yummy. There such cute cookies specially if you have kids or are going to any Halloween parties. This would be a great recipe for that!

To make them even more prefect for Halloween I divided the cream filling and added green and orange food coloring. You can add any other colors you may like for instances purple or red would be great too. Any thing that screams Halloween! Recipe below!

Enjoy!

Liz

xo

Homemade Halloween Oreo Cookies

Ingredients:
For the cookies:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened or Dutch process cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 to 1 1/2 cups sugar (Use 1 cup for a truer-to-original Oreo wafer or more sugar for a sweeter chocolate cookie)
• 10 tbsp (1 stick + 2 tbsp) unsalted butter, at room temperature
• 1 large egg

For the cream filling (white):

• 4 tbsp (1/2 stick) unsalted butter, at room temperature
• 1/4 cup vegetable shortening
• 2 cups confectioners’ sugar, sifted
• 2 tsp vanilla extract

Instructions:

1. Preheat the oven to 375˚ F.  Line two baking sheets with silicone baking mats or parchment paper.
2. In a food processor or the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.  Mix briefly to combine.  Add the butter to the bowl and pulse or mix briefly to incorporate.  Add in the egg and mix until the dough forms a cohesive mass.
3. Scoop between 2 tsp to a scant tbsp of batter (depending on how large you want them) onto the baking sheet.  Continue scooping, spacing the dough balls a couple of inches apart.  With moistened fingers, gently press down on the dough balls to flatten slightly.  Bake for 9-11 minutes (closer to 9 minutes for smaller cookies), rotating the pans halfway through baking.  Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set.  Be sure the cookies are completely cooled before filling.
4. To make the filling, combine the butter and shortening in the bowl of an electric mixer.  Beat on medium-high speed until smooth.  Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.  Blend in the vanilla extract.
5. To assemble the cookies, pair them up by size.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Yield: 20 to 30 sandwich cookies, depending on the size

Source: Retro Desserts by Wayne Bachman