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

Photo: 'Oreo' Cookies Recipe



















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 23 reviews
By klee1021
on July 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
DELICIOUS!!!!! We did make a couple changes though....
1. instead of parchment paper we used saran wrap and lightly greased it (so the dough didn't stick
2. we backed them for 11 minutes
3.we used gluten free flour and it was great
4.we did not not put shortening in the frosting instead we used buttercream
By foxxyloxy
St. Paul, MN
on June 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this recipe, it was a little complex for the average bear, but with my experience it was easy to tweak the time a little. You really have to pay attention to the temp. when you bake them and be sure that dough is really cold when cutting them out. Its easier to roll in a log form and cut that way, then you can get the correct size and width. So they totally taste way better than OREO'S and we love them. My family loves that we have a freezer full of 3 batches to make at their leisure!!!
By SweetTooth91
hicktown,pa lol
on March 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
they are amazing just made them tonight planning on takin some to work with me :
Read all 23 reviews