Faux “Oreo” Cookies

Bringing the Faux Oreo Cookies to the front for those at work who may want bake some.  This really is a simple and delicious recipe. Kent calls them Dawneo’s.  Everyone in our home enjoys these cookies!

Faux “Oreo” Cookies

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For the Dough:

1 1/3 cups Dutch-process cocoa powder (Hershey’s is just fine)
1 1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract

For the filling; (this is fabulous!!)

1 stick unsalted butter
1/2 cup vegetable shortening (Yup, Crisco Shortening)
3 cups of confectioners sugar
1 teaspoon vanilla extract


1.  Prepare the dough, sift together the cocoa powder, flour and salt in a large bowl
2.  Using mixer, cream the butter and sugar. (I used my old faithful Kitchen Aid Stand Up) Add eggs one at a time, then the vanilla.  Add the dry ingredients and mix together.  You need to scrape the bottom of the bowl to be sure all ingredients get mixed together.
3.  Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into 1/4 inch thick rectangle.  (Mine was more of an oval, sort of kind of rectangle).  Repeat with the other piece of dough.  Refrigerate both rectangles, covered with the parchment sheets, until firm.  About an hour.  You could also keep in the fridge a few days until you are ready to use it. (I do that often)
4.  Using a 2 inch round cutter(I use the top of my Pam spray or a 2″ juice glass.)  For all the baking I do you would think I would have a 2″ round cookie cutter!  Cut the dough into 64 circles.  You can reroll the scraps.  Place the cookies about 2 inches apart on ungreased baking sheet or line with parchment paper.  I line with parchment.  (I don’t chill before I put in the oven.) Preheat oven to 325 degrees.
5.  Bake the cookies for about 20 minutes.  They should be slightly darker around the edges.
6.  Meanwhile, prepare the filling; using a mixer, cream the butter and shortening until fluffy.  Beat in the confectioners’ sugar and vanilla.
7.  Flip half the cookies upside down and top each with 1 level tablespoon of filling. (I don’t use a Tablespoon.  I just spread filling with a knife and put a cookie on top.)

All of us love these cookies.  Way better than the store brand.   You really need to make these cookies.  They may be a little work but I thought they were “Simple and Delicious”!    CIAO!!!!

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