Oreo Cookie Recipe

Ingredients to Make 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

Ingredients to Make the Filling:

1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Prepare the dough:
1. Sift together the cocoa powder, flour and salt in a large bowl
2. Using a mixer, cream the butter and sugar
3. Add the eggs one at a time, the vanilla, incorporating each ingredient before adding the next
4. Add dry ingredients, mix until incorporated
5. Divide the dough into 2 pieces
6. Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle
7. Repeat with the other piece of dough
8. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days
9. Using a 2-inch round cutter, cut the dough into 64 circles
10. Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes
11. Preheat the oven to 325 degrees
12. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes
13. Cool completely on wire racks

Prepare the filling:
1. Using a mixer, cream the butter and shortening until fluffy
2. Beat in the confectioners' sugar and vanilla
3. Flip half of the cookies upside down and top each with 1 level tablespoon of filling
4. Press the remaining cookies on top to make sandwiches