Homemade Oreos Yield 25-30 sandwich cookies

1 1/4c. flour
1/2c. unsweetened Dutch process cocoa or Hershey’s Special Dark cocoa
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
1-1 1/2c. sugar
1/2c.+2T. (1 1/4 sticks) unsalted butter, softened

Cream Filling (the best part)
1/4c.(1/2 stick) unsalted butter, softed
1/4c. (2T.) vegetable shortening
2c/ sifted confectioners’ sugar
2t. clear vanilla extract
OPTIONAL: Wilton gel food coloring

1. Preheat oven 375 F.

2. In a food processor or a Kitchen aid mixer mix the flour, cocoa, baking soda, baking powder, salt, & sugar. While pulsing or on a low-speed, add the butter, then the egg. Continue processing or mixing until the dough comes together in a ball.

3. Take rounded teaspoons of batter & place on a parchment paper-lined baking sheet approximately two-inches apart, with moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a cooling rack to cool.

4. Cream Filling (the best part!)
Cream together butter & vegetable shortening in a mixing bowl, @ low-speed, gradually add the confectioners’ & vanilla extract. Turn the mixer on medium-high & beat for 2-3 minutes until the filling is nice and fluffy. Optional: add the gel dye until u reach desired color.

5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream in the center of one cookie. Place the other cookie w/out cream on top, lightly press until the cream evenly to the outsides of the cookie. Continue this process until all the cookies have been assembled.  Happy Baking!