As promised here is the recipe I used to make the Oreo cookies. I know there was alot of talk about recipes at the swap so I figured I'd post a genric title so other people could add the recipes that were talked about. I know my Mom loved that spicy corn salad :-)

Homemade Oreos

Retro Desserts, Wayne Brachman

Found on www.smittenkitten.com

Makes 25 to 30 sandwich cookies

For the chocolate wafers:

1 cups all-purpose flour

½ cup unsweetened Dutch process cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 to 1½ cups sugar*

½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter

1 large egg

For the filling:

¼ cup (½ stick) room-temperature, unsalted butter

¼ cup vegetable shortening

2 cups sifted confectioners sugar

2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375 degrees.

2. Mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one 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 with cream. Dunk generously in a large glass of milk.

* LetÂs talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. I usually do. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Enjoy!!!!

I used the full amount of sugar. I also do not have a pastry bag so I just scooped a small amount of filling into the cookies and smooshed. I don't use unsalted butter so I used salted in this recipe too....I've never noticed a difference if someone knows better please tell me. I also didn't have parchment paper so I just greased a cookie sheet. I also doubled the amount of vanilla in the filling. I thought the cookies were too sweet and could of used less vanilla so you may want to stick to the recipe above. Next time I make them I think I will be cutting out some of the sugar as suggested.