For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Preheat oven to 375
Mix together all dry ingedients for wafers than on slowly beat in butter and eggs.
Using a teaspoon scoop out dough and ball and press down just a little bit.
Bake for 7 minutes and more to a cooling rack.
Mix together ingredients for filling
Put in a bag to easily distribute on each cookie
Swirl on filling and top with another cook to complete the oreo
Enjoy!
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