These Strawberry Oreos are a spring time, homemade twist on everyone's favorite sandwich cookie. No artificial flavors or colors are used to create the bright, tasty filling!
Well, it's been a hot minute. The past two weeks have been all kinds of CRAzy, with out of town trips (we went to Washington/Idaho), concerts (I sing with a community chorale and our concert last weekend was aMAZing), and getting ready for a baby shower I'm hosting this weekend.
Suffice it to say, pictures of food have been...minimal. Even worse, baking has been hard to fit in, and I always miss it so much when I'm not in the kitchen every few days. Prentice misses it too. He may be only three (four in 1 month. HOW?!), but already he will ask me to bake with him if we haven't been in the kitchen for a while. If he sees me pulling out the mixer, he automatically assumes that we're going to be making a mess together. Occasionally we differ on what should be baked, and this recipe was one of those instances. I said cookies. He said cake.
Look who was right this time! It's more rare than you might think.
Anyway. Let's talk about Oreos. Usually, I really don't like packaged foods, since I can usually make them and make them better (humility is also a strong suit for me. HA!). But when it comes to Oreos, all bets are off. Double stuff is best. Original, plain fillings will always win, with mint pulling second. Golden Oreos don't even deserve the name. What is with the disgusting, random novelty flavors that they insist on creating occasionally? I HAVE STRONG OREO CONVICTIONS. The name should only be given to those that are truly Milk's Favorite Cookie, and we all know it ain't no Cherry Cola or Funfetti filled Oreos.
So. With all of that said, I hesitate to call these Oreos. Because they're not, really. I mean, they couldn't ever be real Oreos. But they are some fine, delicious cookies, and because they are chocolate sandwich cookies with an affect like Kryptonite on my will power, I'm giving them with the name.
Strawberry Filled Oreos
Oreo Recipe from My Name is Yeh || Filling Recipe Rebecca Neidhart
For the Oreos
- 2 cups all purpose flour
- 1 cup cocoa powder, plus more for dusting
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 1/4 cups butter, at room temperature
- 3/4 cup sugar
- 1 tsp. vanilla extract
For the Filling
- 1/8 oz of plain gelatin (half of an envelope)
- 2 Tbsp. water
- 1/4 cup shortening
- 1/4 cup butter
- 2 1/2 cups powdered sugar
- 1/4 cup powderized freeze-dried strawberries
- 1 tsp. vanilla extract
- 1/2-1 tsp. strawberry extract
For the Cookies: In a medium mixing bowl or the bowl of a stand mixer, beat the butter and sugar together until fluffy, then mix in the vanilla extract. Sift in the flour, cocoa, salt, and baking soda and stir until it is all combined. Dump it onto a sheet of cling wrap, press into a disc, then wrap it up and refrigerate for about an hour. It can stay in the fridge up to two days, but allow time for it to soften a bit before rolling if you leave it to chill longer.
To bake, preheat the oven to 325° and line to large baking sheets with either parchment paper or a silicone baking sheet.
Dust your rolling surface and rolling pin with cocoa, then remove half of your dough from the refrigerator. Roll it out to about 1/4" thick, then cut 2" circles out and place them on the baking sheet. Bake them for 13-15 minutes, or until the tops are not shiny any more, and the edges are set. Remove from the oven, let the cookies cool for about 5 minutes, then remove to a cooling rack.
Repeat the rolling & baking process with any edges of dough you may have and the second half of the dough.
For the Filling: In a small, heat proof bowl, dissolve the gelatin in the 2 Tbsp of water. Set the bowl in a pan with about an inch of water in it, then heat over medium heat, stirring until the gelatin is clear. Set aside to cool, but make sure it doesn't thicken and set.
In a small mixing bowl, combine the shortening, butter, powdered sugar, vanilla, and strawberry powder & extract. Beat with a hand mixer, starting on low, until it is a smooth, cohesive frosting. Beat in the cooled gelatin. Sandwich about 1-2 tsp. of the filling between two of the chocolate cookies, and enjoy!