Thursday, February 14, 2013

Raspberry Creme Fauxreos

Happy Valentine's Day!!

I've made homemade oreos before, but I thought for Valentine's Day I would put a special twist on these already delicious sandwich cookies. By adding just 3 tablespoons of seedless raspberry jam to Smitten Kitchen's already fabulous recipe, the filling for these cookies was definitely kicked up a notch. Plus, I like the pink hue that the jam gives the filling. I think it looks really nice against the dark chocolate cookie. If you like the combination of raspberry and chocolate (and who doesn't really) and you like sandwich cookies, I highly suggestion you make these.

Raspberry Creme Fauxreos (Homemade Oreos)
Recipe slightly adapted from Smitten Kitchen

For the cookies:
1 1/4 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup sugar
1/2 cup + 2 tablespoons butter, unsalted & at room temp.
1 egg, large

For the filling:
1/4 cup butter, unsalted & at room temp.
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla extract
3 tablespoon of seedless raspberry jam

Preheat oven to 375.

In a bowl of an electric mixer, mix the flour, cocoa, baking soda, baking powder, salt and sugar until combined. While on low speed, add the butter, and then the egg. Continue mixing until the dough comes together in a mass.

Take rounded teaspoons of cookie dough and place on a parchment lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets aside on a rack to cool.

For the filling, place the butter and shortening in a mixing bowl and mix on low speed. Gradually add in the powdered sugar, vanilla, and raspberry jam. Turn the mixer on high and beat for about 2 minutes until the filling is light and fluffy.

To assemble the cookies, place filling in a pastry bag with a 1/2 inch round tip and pipe teaspoon-size blobs of cream onto the center of a cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched. 

This made around 20 sandwich cookies for me.



  1. Oh these look amazing. They wouldn't last long around here!!

  2. What is the texture of these cookies? Crispy, firm, soft, or chewy?

    1. The texture is kind of a mixture of all those. It's a little bit crispy on the outside and somewhat soft and chewy towards the middle. It's a firm cookie in that it holds the filling well without crumbling all of the place. They aren't hard like real Oreos. Hope you enjoy them if you make them! :)

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