How do you eat your oreo? Do you unscrew them and eat the filling first? Do you bite it all at once? Do you eat cookie, filling, cookie? Well, however you like to eat them you can now make them yourself!!! How crazy is that!? Of course you won’t have the word oreo embossed on your cookie, but I’m guessing you won’t even notice that once you take a bite.  The original recipe calls for shortening, but I just can’t bear the taste of it so I just subbed in an equal amount of butter and the husband thought it still tasted just like store bought – only better. Yum!

Homemade Oreos
For the cookies:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1¼ cups sugar
10 tbsp. (1¼ sticks) unsalted butter, at room temperature
1 large egg
For the filling:
8 tbsp. (½ cup) unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract
Preheat the oven to 375˚ F. Line two baking sheets with silicone baking mats or parchment paper.
In the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix briefly to combine. Add the butter to the bowl and using the whisk mix briefly to incorporate. Add in the egg and using the beater mix until the dough forms a cohesive mass.
Scoop a scant tablespoon of batter onto the baking sheet. Continue scooping, spacing the dough balls a couple of inches apart. With moistened fingers, gently press down on the dough balls to flatten slightly. Bake for 9-11 minutes. Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set.
To make the filling, combine the butter and shortening in the bowl of an electric mixer. Beat on medium-high speed until smooth. Add the confectioners’ sugar and vanilla to the bowl and beat until light and fluffy, about 2-3 minutes.
To assemble the cookies, pair them up by size. Place teaspoon of filling (using pastry bag or spatula) onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Source: slightly adapted from Smitten Kitchen, who adapted it from Retro Desserts by Wayne Brachman