formats
in Dessert.

Homemade Oreos with Raspberry Filling Recipe

Homemade Oreos with Raspberry Filling Recipe

Ingredients
For the Cookies
  • 3/4 cup cocoa powder (natural or dutch processed, dutch processed will give the more truer dark brown color of oreos)
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
For the Filling
  • 1- 1.2oz package of freeze dried raspberries (optional, I get these at Trader Joe’s)
  • 3 1/2 cup powdered sugar (possibly more if needed)
  • 1/2 tsp vanilla extract
  • 1/2 cup vegetable shortening
  • 2 TBSP hot water
Instructions
  1. Combine cocoa powder, flour and salt in a medium mixing bowl and whisk together until well combined.
  2. in the bowl of the stand mixer fit with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugar. Add the egg and vanilla extract and beat well. Scrape down the bowl.
  3. Add the flour mixture in 3 parts, mixing until incorporated and scraping down the bowl after each addition. Only mix just until incorporated and no more. This dough will become too stiff if you overmix.
  4. Gather your dough into a ball and place between two sheets of parchment paper. Roll the dough out till it is 1/4 inch thick. Leave the parchment sheet on and chill in the refrigerator for at least one hour.
  5. Preheat the oven to 350F and lightly spray a cookie sheet with non-stick spray. Set aside.
  6. Once your dough is chilled, use a small heart cookie cutter or 2 inch round cutter to cut the dough. Place the cut cookies on your baking sheet, about an inch or more apart.
  7. Bake in preheated oven for 18-20 minutes. Remove from the oven and let them cool on the baking sheet for a couple of minutes before removing to cool completely on a wire rack.
For the Filling
  1. If using, grind the entire package of freeze dried raspberries in a food processor or spice grinder until it is a powder. If you do not want seeds in your filling, sift the powder through a fine mesh sieve to remove the seeds.
  2. In a large bowl with a hand mixer combine all of the filling ingredients until well combined. If not using the raspberry powder you may need a bit more powdered sugar if the mixture is not stiff enough.
  3. Fill the cooled cookies with the filling.