Homemade Oreo Cookies

Makes 48
 
Cookies
1 ½ cup all purpose flour
½ c dark cocoa powder
¼ cup cocoa powder
1 ¼ teaspoon baking powder
1/8 teaspoon salt
¾ cup unsalted butter, softened
1 ¼ cups sugar
1 egg
1. Whisk flour, dark cocoa powder, cocoa powder, baking powder, and salt together
2. Cream butter and sugar together until light and fluffy, beat in the egg
3. Gradually stir in dry ingredients until combined (will be crumbly)
4. Chill in the fridge for at least 2 hours
5. Preheat oven to 375 degrees F, and line baking sheets with parchment paper
6. Lightly flour work surface and roll out dough into 1/8 inch thickness
7. Cut into small circles (I used a small biscuit cutter), and place onto cookie sheets
8. Bake for approx. 7 minutes, cool on sheet for 5 minutes then finish on wire racks
9. Cool completely before filling with Oreo Cream (recipe below)
 
Copycat Oreo Cream
1 stick unsalted butter, softened
½ cup vegetable shortening
3 cups powdered sugar, sifted
1 teaspoon vanilla
1. Cream butter & shortening until fluffy, add vanilla
2. Gradually beat in powdered sugar until well combined
3. Scoop about ½ tablespoon onto the backside of a cookie, then squish another cookie on top!
 
Posted 11/6/13
 

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