'Oreo' Cookies

Total Time:
1 hr 20 min
Prep:
40 min
Inactive:
20 min
Cook:
20 min

Yield:
32 cookies
Level:
Easy

Ingredients
  • For the Dough:
  • 1 1/3 cups Dutch-process cocoa powder
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 1 stick unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
Directions
  • Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

  • Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

  • Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

  • Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

  • Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

  • Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.

  • Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

  • Photograph by James Baigrie


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