Wednesdays Unplugged – Homemade Oreos

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share! 


"Life is full of obstacle illusions." ~ Grant Frazier


With the longer daylight hours after the switch to daylight savings time on Sunday it is starting to feel more like spring… but I have been finding that it looks like it should be warmer than it actually is. We're supposed to be pushing highs near 50 the next few days so hopefully snow piles will continue to diminish and it really will feel like spring soon!


Last week was our daughter-in-law's birthday and she asked for beef tenderloin with garlic horseradish cream, garlic mashed potatoes and homemade oreos which her sister had found at for dessert. The recipe called for forming the cookies by rounded teaspoons but I found that too big… would probably make them even smaller next time. I made small balls and flattened them with the bottom of a glass dipped in sugar because the dough was thick and sticky… might try smashing the dough between two hands next time. Recipe called for using a pastry bag for the filling which I did, but I think I would just use a pastry knife next time… the bag seemed to waste a lot of the filling. All that said, they were pretty yummy!



  • 1 1/4 cups flour
  • 1/2 cup unsweetend cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 large egg


  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla extract

Set two racks in the middle of the oven, preheat to 375 degrees F.

Thoroughly mix flour, cocoa, baking soda and powder, salt and sugar. On low speed, add the butter, then the egg. Continue mixing until the dough comes together in a mass.

Form small balls and flatten on parchment-lined baking sheets. Bake for 9 minutes, rotating once for even baking. Cool on a rack.

To make the cream filling, beat butter and shortening together, gradually beat in sugar and vanilla at low speed, then beat on high for 2-3 minutes, until light and fluffy.

Place teaspoon-sized glob of cream filling into the center of a cookie, place another cookie on top and gently press to spread filling evenly in the cookie.

Sharlene Hensrud, RE/MAX Results -


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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