Homemade Oreo Cookies

1. 1

   To make the cookie dough, mix 1 1/3 cups of the powdered sugar with the baking powder, cocoa and flour. Cut 8 tbsp of the butter into smaller cubes, and cut into the dry ingredients with a pastry knife. Add the egg and mix into a smooth dough. Wrap the dough in plastic wrap, press flat, and refrigerate for approx. 45 mins.

2. 2

   Preheat the oven to 400u00b0F. On a floured work surface, roll out the dough to about 1/4 inch thickness. Using a 2 inch round cookie cutter, stamp out discs from the dough. Form the remaining dough into a ball, roll out and cut out more discs. Repeat this process until you have approx. 36 dough discs. Evenly place the dough discs on 2 baking sheets lined with parchment paper. Use a glass with a patterned bottom to emboss a pattern on top of the cookie, pressing lightly into each disc. Bake the cookie sheets one at a time, for about 5 mins each. Remove and allow to cool.

3. 3

   To make the buttercream filling, beat 5 tbsp butter until smooth. Gradually add 3/4 cup powdered sugar and continue beating until smooth and creamy. Place the buttercream in a piping bag with a small attachment nozzle (if using a disposable piping bag, cut a small hole from the tip). Squeeze the buttercream onto half the cookies. Top each of these with another cookie, press together and refrigerate 30 minutes.

* Per serving · 4 servings · Values may vary.

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