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1
Coat 2 large baking sheets with cooking spray or parchment paper, set aside.
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2
Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally.
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3
Beat in the egg until smooth.
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4
While the mixture is beating, sift the cocoa with the flour and salt.
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5
Stop mixer, scrape down bowl and beaters and add dry ingredients.
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6
Mix on low speed until incorporated.
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7
Scrape the dough out onto a piece of plastic wrap.
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8
Cover with another piece of wrap and press the dough into a rough disk.
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9
Refrigerate the dough until it is firm -- several hours or overnight.
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10
Preheat the oven to 350 degrees, arrange rack at the middle level of the oven.
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11
Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square.
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12
Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and set them on the prepared pan.
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13
Continue with the remaining dough.
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14
After rolling all the dough, press the scraps back together and make about 10 more cookies.
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15
Pierce the cookies several times with a fork and sprinkle them lightly with icing sugar.
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16
Bake the cookies about 20 minutes, until slightly puffed and firm.
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17
Cool the cookies on a wire rack, make about 3 dozens cookies.
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18
Storage suggestion:
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19
Keep the cookies between layers of waxed paper in an air-tight tin or plastic container.
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20
For oreo cookie filling:
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21
Combine filling ingredients and mix well.
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22
Form into balls about 1/2 to 3/4 inch in diameter, again using your hands.
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23
Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.
