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.

Unsalted butter, softened	¼ cup or 4 Tbsp
Vegetable shortening	½ cup
Salt, dissolved in water	½ tsp
Vanilla extract	1 tsp
Confectioners’ sugar	2 cups

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.

Unsalted butter, softened	6 Tbsp
Confectioners’ sugar	¾ cup
Smooth peanut butter	¾ cup
Heavy cream	3 Tbsp

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.