An Easy Oreo Cookie Recipe

• Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.

  
  

• Cream sugar, butter, salt, and vanilla together until light but not quite fluffy.

  
  

• Add cocoa and flour to make a cohesive dough. Flatten dough into a disk, wrap it in plastic and refrigerate it until you are ready to bake.
  
  Hint: If you refrigerate cookie dough overnight, let it soften at room temperature for a few minutes before rolling. This prevents dough from cracking.

  
  

• Roll dough out to about ¼-inch thick. Use round cookie cutters to cut out cookies (2½ – 3-inches in diameter). Arrange them on prepared cookie sheets about 1 inch apart. Imprint cut out dough with a cookie stamp if desired. I used a tiny bottle cap to make overlapping circles.

  
  

• Bake for about 8 minutes or until cookies just begin to brown on the bottom. Cool Oreo cookies completely on wire racks.
  
  
• When they are completely cool, spread 1/8-inch to ¼-inch of your selected filling over half of the cookie rounds. Then top with another round to create a sandwich, press down lightly. Refrigerate your homemade Oreo cookies until filling is firm.

  This Oreo cookie recipe makes more than a dozen sandwiches.

Cream butter and shortening together until they are very well combined. Then add salt water, vanilla extract and sugar. Continue beating until the mixture is fluffy.

Combine all ingredients and beat until light and fluffy, about 5 minutes. Use immediately or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, soften filling at room temperature before using.

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