homemade oreos with raspberry cream cheese filling


somehow this has turned into a food blog of late. but, i haven't heard any complaints (and highly doubt that i will after this recipe), so no matter... i'm sure it won't last long anyway. (we are embarking on the season of sunshine and open windows, when we prefer the grill to the oven...)

typically i am not big on super sweet desserts, which is why i think i enjoyed this one so much. i cut back on the sugar in the cookies to make them on the unsweet side, and with the raspberry cream cheese filling it was a good balance. they are especially delicious when eaten straight out of the fridge.

[note: i do think the sandwiches could benefit from a thinner, more delicate wafer. in the future, i might attempt to roll out the dough on a floured surface, and cut circles out that way. if you try this method, be sure to report back!]

cookies, filling


homemade oreos
adapted from smitten kitchen

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 cup sugar
1 1/4 sticks room temp, unsalted butter
1 large egg

set two racks in the middle of the oven. preheat to 375 degrees.

in a stand mixer or food processor, thoroughly mix flour, cocoa, baking soda and powder, salt and sugar. on low speed, or while pulsing, add the butter, and then the egg. continue mixing or processing until the dough comes together in a mass.

take rounded teaspoons of batter and place on a parchment lined baking sheet, approximately two inches apart. with moistened hands, flatten the dough. bake for 9 minutes, rotating once for even baking. set sheets on a rack to cool.

raspberry cream cheese filling

1 stick unsalted butter, softened
8 oz. cream cheese, softened
3 cups confectioners' sugar (add up to another cup for a less gooey filling)
6 tablespoons seedless raspberry jam

cream butter and cream cheese until blended. gradually add confectioners' sugar, beating until smooth. stir in jam until just combined, and your frosting is a pretty pink. when cookies have cooled completely, spread with frosting and refrigerate.