After enjoying four blood orange oreos at $1.25 each from Boston Common Coffee Company, I was determined to make my own rendition for Valentine’s Day. The hue of the deep chocolate and pink from the blood orange is beautiful. Additionally, the fresh blood orange flavor really intensifies the chocolate biscuit. This one is a winner. Thanks Chef Julius.

Adapted from Smitten Kitchen

Makes 12 to 15 sandwich cookies

For the chocolate wafers:

• 3/4 cups all-purpose flour
• 1/4 cup unsweetened Dutch process cocoa
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 to 3/4 cups sugar (used 1/2 cup for a less sweet oreo)
• 1/4 cup plus 1 tablespoons (3/4 stick, save the other 1/4 for the filling) room-temperature, unsalted butter
• 1 large egg

For the filling:

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly 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. Refridgerate for 30 minutes to an hour.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. These cookies will spread a lot so give them plenty of room. With moistened hands, slightly flatten the dough. Bake for 9-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

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

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe 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.