Homemade Oreo Cookies

For the dough:

1 1/3 c. Cocoa powder
1 1/2 c. Flour
1/4 tsp. salt
2 sticks unsalted butter, softened
2 c. Sugar
2 large eggs
1 tsp. vanilla

Filling:

1 stick butter, softened
1/2 c. Vegetable shortening
3 c. Powdered sugar
1 tsp. vanilla

Prepare the dough:  sift together the cocoa powder, flour, and salt.

Using a mixer, cream the butter and sugar. Add eggs, one at a time, then vanilla,  incorporating each ingredient before adding the next.  Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into two pieces; place one piece between two lightly floured sheets of parchment paper and roll into a 1/4 inch thick rectangle. Repeat with other piece of dough. Refrigerate both rectangles, covered with parchment paper, until firm, at least one hour or up to several days.

Using a two-inch round cutter, cut the dough into 64 circles. Place the cookies about 2 inches apart on ungreased baking sheets and chill about 20 minutes. Preheat oven to 325 degrees.

Bake cookies until they are set and slightly darker around the edges, about 20 minutes.  Cool completely on wire racks.

Prepare filling: using a mixer, cream butter and shortening until fluffy.  Beat the powdered sugar and vanilla.

Flip half of the cookies upside down.  Top each with one level tablespoon of filling. Press the remaining cookies on top to make sandwiches.