You've heard me say it more than once. I love making cookies for the neighborhood kids. It's easy to do since they are out and about, running past my dining room window every day. They even sometimes knock on my door asking for cookies (and popsicles) and it breaks my heart when I have to say "no". The other moms reassure me that it's okay to not give their kids treats every day... but deep down I know I would if I could and if my pocketbook allowed it. 😉
A few weeks ago I came outside with these homemade Oreos. I wasn't sure how the kids would receive them, since they weren't the "real deal". But, they knew what to do with them right away, pulling apart the sandwiched rounds and licking the center cream first thing. I chuckled inside, thinking how cool it was that these kids were enjoying my homemade version just as much as the ever-so-popular store-bought.
These come together easily with the homemade chocolate wafers you saw posted here last week, then a quick buttercream filling sandwiched in between. If you want softer cookies, place them in the fridge for about an hour before serving.
My heart is overfilled with joy when I get to share my creations with these precious friends of Judah's. When we move out of this townhome community, I will miss doing this. When we start shopping for a house, my first question will be "are there kids in the neighborhood who like cookies?" Sounds creepy, but I promise I'm not an over-weight greasy and lonely old man asking that question. :p
Homemade Oreo Cookies
Ingredients
- 1 batch homemade chocolate wafers
- ¼ cup unsalted butter , at room temperature
- ¼ cup vegetable shortening
- 3 cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- On a large clean working surface, line the chocolate wafers into pairs, matched by size. In a large mixing bowl, cream together the butter and shortening until light and fluffy. Gradually add in the powdered sugar, alternating with a Tablespoon of the milk at a time. Beat in the vanilla. Continue to mix on medium-high speed until the cream is light and fluffy. Add more milk if the filling is too thick, add more sugar if the filling is too thin.
- Fill a pastry bag fitted with a large round tip. Pipe the icing onto one cookie per each pair, top with the other cookie.
