Homemade Oreos
I just read that over 362 billion Oreos have been sold since they first came out in 1912. That statistic is very relieving since I thought that I might be partially responsible for a decent percentage of their sales. Clearly, with that many sold- I am not. However, it just proves that there are many out there like me that really love Oreos. Walker has a theory that men like the cookie part better and women like the cream part more. This is true in our household, but maybe we need a wider basis for this theory to have any validity. Walker would love to know, and for an easy science fair project at a later date, I would like to know as well. Because they are the best selling cookie out there and oh so delicious, I had never thought to try to recreate its goodness. While I doubt I can improve upon its perfection, what’s the harm in trying. I could maybe sell 400 billion of my new Oreo if my kitchen were big enough. However, here is a picture of my workspace, so maybe not. 
Homemade Oreo Cookies
Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extractFor the Filling:1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
Directions:
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
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