It has taken me five days to get around to finishing this post. These last two weeks of school (before a glorious summer break) have been the busiest yet. Why is it that teachers like to throw everything at you at once? I have a final tomorrow morning that I should be studying for right now. That or practicing giving a physical examination that I have to record to DVD next week. But instead I’ve got my laptop propped on the end of an examination table in our clinical lab, next to the otoscope and blood pressure cuff, avoiding productivity for just a few more minutes.

Food is my creative escape from this sterile world of hospital gowns and surgical gloves. I want to be a nurse. I signed up for this. But some days I want to be a the girl who doesn’t think about food as a measure of input and output. I’ll never again be able to eat a cinnamon bun without thinking about its spiking affect on my blood glucose. This heightened level of awareness is keeping me healthy, but it can be irritating.

Since adopting a natural foods diet, there are several treats we miss. I miss my daily Fiber1 Bar (they are way too tasty to actually be good for you). Dustin longs for his favorite packaged cookies: Keebler Fudge Sticks, Nutter Butters, and Oreos. When I came across this recipe I was super excited! Homemade Oreos! I was not expecting to be wowed, but Dustin and I both agreed (and he is the expert) that these are far superior the to Nabisco brand! The outer cookie is soft and chewy (and stays so stored at room temperature for a few days) and perfect with the fluffy frosting filling. Pour a glass of milk, pile up a plate of cookies, dip, and devour.

INGREDIENTS
For the chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg

For the filling:
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup non-hydrogenated shortening (suggested: Spectrum organic shortening made with palm oil)
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract

NOTE: While I try not to use shortening, it is essential in this case to maintain the consistency of the filling. If you were to use butter or oil it wouldn’t keep its shape at room temperature (and would alter the taste.)

DIRECTIONS
1. Preheat oven to 375 F.

2. In a food processor or electric mixer (this could be done by hand as well), thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. With the motor running on low add the butter and then the egg. Continue mixing until the dough comes together in a big ball.

3. Spoon rounded teaspoonfuls onto parchment lined baking sheets (giving them room to spread). Slightly flatten them with the tips of your fingers. Bake in the preheated oven for 9 minutes. Remove from the oven to cool on a wire rack.

4. To make the filling, cream butter and shortening at low speed, gradually beating in the sugar and vanilla. Turn mixer to high and beat several minutes until light and fluffy.

5. To assemble the cookies, spoon frosting into a piping bag (or a Ziploc with the corner cut off works just as well). Pipe dots of filling onto the center of half of the cookies. Place a second cookie (that is the same size) on top and press down gently so the filling spreads to the sides. Continue assembling all of the cookies and enjoy!

Makes about 2 dozen sandwich cookies.

(Adapted from Smitten Kitchen)