Homemade Oreo Cookies

This is another recipe that I received from my friend C, who is the author of the blog "Kitchen Slave". Unfortunately, her site was recently hacked so it is unavailable at the moment. I remember reading this recipe a long time ago, and I never considered making these cookies until she brought some of these cookies over as dessert and I absolutely loved them. It was not long that I decided to make them, particularly since the prep and cook time is pretty short.

INGREDIENTS:

For the chocolate wafers:
1 1/4 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/4 teaspoon salt
1 1/4 cups Sugar
1/2 cup plus 2 tbsp. (1 1/4 sticks) Unsalted Butter (room temperature)
1 egg

For the filling:
1/2 cup (1 stick) Unsalted Butter (room temperature)
1 - 2 cups Confectioners’ Sugar (sifted)
2 tsp. Vanilla

DIRECTIONS:

Preheat the oven to 375°F.

In a mixing bowl, mix together the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together and can be formed into a ball.

Using two spoons, spoon batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, flatten the dough to 1/2" thickness.

Bake for 5 to 7 minutes, depending on how crispy you would like your cookies to be. Set baking sheets on a rack to cool.

To make the filling: In a large bowl, beat butter at low speed, then add in the sugar and vanilla, adding 1/2 cup of icing sugar at a time, periodically tasting the cream until you reach the desired sweetness. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies: In a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. You can also use a teaspoon or an offset spatula to cover one cookie with cream and then cover with the second cookie. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.