It took me a while to figure out what to do with the extra butter cream frosting I often have left over after doing a cake order. My buttercream frosting tastes just like the creamy Oreo middles, and I have altered a chocolate cookie recipe to make the crunchy outsides.
So...for those of you who REALLY need something else nummy to add to the collection...here ya go!


For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar**
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

** for the wafers...if you don't want them so sweet, you CAN omit ½ cup of sugar. This results in a slightly less sweet, yet still crisp wafer

1.Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.




For the frosting/middles

½ cup solid vegetable shortening
½ cup butter or margarine, softened
1 teaspoon clear Vanilla Extract
1 teaspoon clear butter flavoring
1½ teaspoons powdered merangue
4 cups sifted confectioners' sugar (approx. 1 lb.)

Colours and flavourings (I use a variety of LorAnn oils) can be added to the frosting as the occasion warrants. For a creamy chocolate frosting, add ½ cup cocoa powder (regular, dark or dutch process).

In large bowl, cream shortening and butter with electric mixer. Add vanilla and butter flavorings. Gradually add merangue powder and sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
This icing keeps very well in an air-tight container without refridgeration for about a month.

Frost a cookie half, sandwhich another on top and voila'!! This makes about 25-30 sandwhiched cookies.

Sounds (and looks) AWESOME! Thanks for sharing!!

I will definately have to try these. I love OREOS!!

wow these look so like the real stuf!
good for me because they are rare and expensive overhere.
I will defenately try these!

thanks,

Oh my. Thank you for that. ANOTHER recipe for my "must try" file.

No really. THANK YOU! I will try it for sure! And thanks for the visual!

Those cookies look so good. Thank you for sharing and posting your recipe. Will definately try soon.

Hello

AWESOME!! - thank you for sharing, I am making these for a party next week!
ciao

those look awesome!! Does the frosting squish out when you bite it?

Ohhh, hubby the oreo addict will love these. Cant wait to try them!!

Can you post this in the recipe section so everyone can have this in their recipe boxes?