I’ve had a hankering for my ice cream sandwich cookies for weeks, but it’s midwinter—who wants to eat ice cream sandwiches?
But yesterday I had an idea. What if I turned those same cookies into homemade Oreos?
I took my ice cream sandwich cookie dough and, rolled it out a bit thinner than I do for ice cream sandwiches. Instead of cutting it into rectangles, I cut circles with a cookie cutter. I baked them for 8 minutes at 190ºC (375ºF), and then let them cool completely on a rack.
When cool, I stuck them together with the following icing:
60 g (1/4 cup) softened butter
60 g (1/4 cup) Olivani at room temperature (shortening will work, for those in the US)
1 tsp vanilla
1 1/2 cups icing (confectioners) sugar
Beat butter and Olivani until smooth and light. Add vanilla and beat thoroughly. Sift confectioners sugar over the butter mixture and beat until smooth.
The icing was too soft at first and tended to squeeze out of the cookie when we bit into them, but it hardened overnight into the perfect Oreo filling consistency. I found this quantity of icing perfect for the number of cookies, but if you like double-stuff Oreos, make twice as much filling.
It has been decades since I last ate a real Oreo cookie, so I can’t say whether they are exactly like Oreos or not. But they are FANTASTIC!