Yeah, how many times am I going to feature oreos?

Lots apparently.

This time oreos were for my first official UCF visitor, neurondoc and her family. Needed something good, but relatively easy, and this hits the spot perfectly.

Homemade Oreos (via Smitten Kitchen)
For cookies:
1 1/4 cups all-purpose flour (150 g)
1/2 cup Dutch process cocoa (47 g)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (200 g)
1/2 cup plus 2 tablespoons butter, softened
1 egg

For filling:
1/4 cup butter, softened
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Preheat oven to 375 F. Cover 4 baking sheets with parchment paper.

Whisk together dry ingredients until well-incorporated.

Slice butter into pieces, and mix until mixture is dark and crumbly.

Add egg and mix until dough pulls together.

Scoop out tablespoon sized balls, roll, and then smoosh the balls flat. A cookie scoop is precisely what you want here to get the cookies a relatively uniform size.

Bake cookies two sheets at a time, for 9 minutes (4 1/2 minutes then rotate the sheets.)

Allow cookies to cool on the trays for a minute or two, or they’ll become deformed when you remove them.

Cool the cookies, and then match for relative size and shape.

Beat together the butter, shortening, sugar and vanilla. (I think Mexican vanilla is perfect for this.)

Put filling into a zipper freezer bag, and seal. Cut one corner off the bag, and then squirt frosting onto one cookie in each pair.

Close cookies.

Eat.