Oreo cookies

Ingredients:

Dough

• 1 and 1/3 cups cocoa powder
• 1.5 cups premium flour + extra for work
• 1/4 teaspoon salt
• 220 g softened butter
• 2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Filling

• 110 g softened butter
• 0.5 cups of confectionery fat
• 3 cups sifted powdered sugar
• 1 tsp vanilla extract

Preparation:

1. Sift together cocoa powder, flour and salt into a large bowl.
2. Knead the dough:
   
   Using a mixer, beat the butter and sugar. Add the eggs one at a time, then the vanilla extract, mixing each ingredient thoroughly before adding the next. Add the dry ingredients and fold them in, scraping the bottom of the bowl with a rubber spatula.
3. Divide the dough into 2 pieces; place one piece between two lightly floured sheets of parchment paper and roll out into a 0.5 cm thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with sheets of parchment, until firm, at least 1 hour or up to several days.
4. Using a 2-inch (5 cm) round cookie cutter, cut 64 circles from the dough (you can re-roll the scraps once). Place the cookies about 2 inches (5 cm) apart on ungreased baking sheets and refrigerate for 20 minutes. Preheat oven to 325°F (160°C).
5. Bake the cookies until set and darkened around the edges, about 20 minutes. Cool completely on racks.
6. Meanwhile, prepare the filling.:
   
   Beat the butter and shortening with a mixer until fluffy. Stir in the powdered sugar and vanilla extract.
   
   Turn half of the cookies upside down and spoon 1 tablespoon of filling onto each. Sandwich two cookies together to make sandwiches.