Homemade Oreos

For the cookie wafer:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar
1 - 1/4 sticks (room-temperature), unsalted butter
1 large egg

For the filling:

1/2 stick (room-temperature), unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

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

In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter, and then the egg. Continue mixing until dough comes together.

Take rounded teaspoons of batter and place on a silpat lined baking sheet, about 2 inches apart. Using a slightly dampened pastry tamper (or your hands), slightly flatten the dough. Bake for 9 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 vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, spread 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 until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Recipe Source: Smitten Kitchen