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Some of our most beloved things are black and white. Penguins, pandas, I Love Lucy reruns, Michael Jackson, zebras, Free Willy, dalmatians, dominoes, newspapers…oh wait, I just started naming everything I could think of that was black and white. Anyways, I think we can all agree that the #1 black and white thing is Milk’s Favorite Cookie. Who doesn’t love an oreo? Processed, sugary frosting stuff sandwiched between two crunchy things that taste vaguely like chocolate, which don’t even matter because we know everyone just licks off the filling and tosses the cookie part. Delicious.

Ehh well this is awkward, but it appears as though the oreo is being interrupted.

[Enter Kanye] “Yo, Nabisco, Imma let you finish, but Taylor made one of the best oreos of all time! Of all time!

Was that too much? Sorry, it’s just that when I ate these homemade oreos, that’s what happened in my head. These are guaranteed to make you happier, more attractive, more popular, and an all around better person. Oh, and they taste good. Like really, truly, mind blowingly, how-have-I-lived-my-whole-life-without-these good.

Without further ado, I bring you the…

Homemade Oreo

Cookie:

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg

Filling:

1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla extract, preferably clear

Heat oven to 375.

With an electric mixer, combine the flour, cocoa, baking soda and powder, salt, and sugar.

Continuing to mix on low speed, add the butter, and then the egg. Continue until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet about two inches apart. It’s really important that you make them as uniformly as possible. You don’t want to end up with an oreo that has one big side and one little side. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

Meanwhile, make the cream. Beat butter and shortening together in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Using clear vanilla gives you a purer white frosting. I didn’t do it, but you should, if you’re superficial and care about that kind of thing. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

When the cookies are completely cooled, put some of the filling in a quart sized plastic baggie, and snip off about 1/4-1/2 inch off of the tip, like a pastry bag. Or you could use a pastry bag, but I’m poor and can’t afford that fancy stuff. Pipe some cream onto the bottom of a cookie, and top with another cookie. Duh. You can even make them double-stuffed if you want. Go crazy.

Now get a glass of ice cold milk and dunk away. And then share them with strangers and make a lot of friends. Or use them as a get out of jail free card if you’re in the dog house. Or use them as bribes to get whatever you want.

Do note however, that these don’t last very long. Meaning, they will be devoured immediately. But really, they need to be eaten within a couple days, because they start to get dry and crumbly after awhile.

Sorry I don’t have pictures of the process. I made these before I had my blog in mind, and just happened to take a picture with my hi-tech cell phone camera.

Recipe credit to Flour Child. She makes some legit stuff.

And here’s your daily song!

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