Currently I'm trying to get down to my goal weight, so no oreos for me.  Sadly.  Once I hit my goal weight, I can eat whatever I want...in moderation.  Oreos will be one of those things I eat!

                 INGREDIENTS        

Cookie:

1 cup unsalted butter, softened

1 cup white sugar

2 large eggs

2 cups all-purpose flour

1¼ cups dark chocolate/special dark cocoa powder

½ teaspoon baking soda

Cream Filling:

½ cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla

            

                 PREPARATION        

1. In a large bowl, cream together 1 cup of softened butter with the white sugar, until light and fluffy.

2. Beat in eggs until fully incorporated. 

3. In a separate bowl, whisk together the flour, cocoa powder, and baking soda, breaking up any large clumps. 

4. Add the dry ingredients to the wet ingredients, and mix together until combined.

5.  Turn the dough out onto your surface and push together into a flat  square. Wrap the dough in plastic wrap and refrigerate for 1 hour. 

6. Preheat oven to 325˚F/160˚C. 

7.  Remove the dough from the fridge, and for ease of rolling out, divide  the dough into 4 (this way the dough stays cool longer and prevents the  need of re-chilling later on). 

8. To roll out the dough, place a  quarter of the dough between two sheets of parchment paper  (alternatively the dough can be rolled out on a lightly floured surface -  though the parchment is prefered as it prevents any additional flour  from altering the color/appearance of the dark cookies). Roll the dough  between the two sheets of parchment to ¼-inch thickness. 

9. Using  a small round cookie cutter (alternatively, we found the rim of a  champagne glass to be the perfect size!) cut the dough into individual  rounds and place on a large parchment-lined baking sheet, leaving at  least ½-inch between each cookie. 

10. Pack together and re-roll  out any scraps to cut additional cookies. Repeat with this process with  each remaining ¼ of the dough. 

11. Bake in a preheated oven for  15 minutes. If baking multiple trays at the same time, be sure to rotate  the pans in the oven halfway through.

12. Remove and transfer cookies to a cooling rack to cool completely. 

13.  To make the filling, combine ½ cup butter, powdered sugar, and vanilla  in a medium mixing bowl. Beat together until light and fluffy. 

14.  Assemble the cookies by spreading a generous scoop of the icing onto  one of the cookies and sandwiching it with another. Give it a light  squeeze and scrape any excess off to clear and even out the sides.

15. Enjoy!