Servings: 36individual cookies // 18 sandwich cookies
Author: Kresha Faber
Ingredients
For the cookie dough
1-1/4cupbutter, slightly soft
1-1/2cupspowdered sugar, see [how to make your own powdered sugar]
1cupblack cocoa powder OR regular cocoa powder, see [where to buy fair trade black cocoa powder]
1teaspoonbaking soda
½teaspoonsea salt
4teaspoonschocolate extract OR 1 teaspoon vanilla extract
1 ½ - 1 ¾cupsall-purpose flour, unbleached and unbromated - see [how to make homemade Oreos using spelt or sprouted flour]
For the filling
½cuppalm shortening, see [where to find sustainable palm shortening]
⅔cuppowdered sugar
Instructions
For the cookies
Preheat oven to 350°F.
In a mixer, cream the butter and powdered sugar on high speed until light and fluffy. Add the cocoa, baking soda, salt, and chocolate extract and beat again until smooth.
With the mixer on low, add half of the flour and mix until incorporated, then add additional flour by the tablespoon until a not-at-all-sticky dough forms. Don't worry if it's a bit crumbly.
Divide the dough into three discs, then refrigerate for at least 15 minutes and up to 24 hours to firm the dough. When ready to bake, set out two pieces of parchment paper. Work with each disc individually and keep the other discs in the fridge until needed. Roll each disc flat between the sheets of parchment paper until it is between 1/4-inch and 1/8-inch thick (about the thickness of two pennies).
Cut out 2-inch round circles with a cookie cutter and place the cookies about one inch apart on a baking sheet lined with a silicone liner, parchment paper, or your favorite liner. Bake for 7 to 9 minutes until cookies appear dry on top, then let cool 2 to 3 minutes on the baking sheet before transferring to a cooling rack to cool completely.
For the filling
Place palm shortening and powdered sugar in the bowl of an electric mixer, then gradually bring the mixer up to high speed. Beat until fluffy, adding more powdered sugar a tablespoon at a time if necessary to firm the mixture.
Use filling immediately or store in the refrigerator for up to 2 weeks. Bring the mixture fully to room temperature before using. To fill a cookie, turn one cookie upside down, then place 1 tablespoon of filling on that cookie. Top with a second cookie and press lightly to bring filling just to the edges.
Store cookies in an airtight container up to 1 week or in the freezer for up to 6 months.