Better than ANY Oreo

I was hankerin' for a good cookie. A really good cookie. So I tried these...and will forever more be a devoted fan! Wowee. Vanilla Filled Chocolate Cookies. They are a pretty rich treat so with 2 1/2 dozen be sure to pace yourself with lots of cold milk. A hit with everyone!

The recipe comes from the Martha Stewart Cookie book, page 95. Cream Filled Chocolate Sandwhiches. I think they would be great with a mint flavor filling or even in a bright color for a party. Don't be intimitated by the recipe, they were really easy to pull off. Definately bake them on parchment paper, they'll slide right off and there is no grease or spatula needed. Don't fill them until they are completely cool however, or you will melt the filling and make a huge mess.

1 1/4 c flour

3/4 c cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 1/2 c sugar, plus more for flattening cookies

10 tbl unsalted butter, room temp.

1 large egg, room temp.

Vanilla Cream Filling (below)

Heat oven to 375. Sift together flour in a bowl, cocoa powder, baking soda, baking powder and salt. In the bowl of an electric mixer with the paddle attachment cream butter and sugar until light and fluffy, about 2 minutes. Add egg; beat to combine. Mix on low speed and gradually add flour mixture. Beat until well combined.

Using a 1 1/4 inch ice cream scoop (also known as a cookie scoop) drop dough onto parchment lined baking sheets 2 inches apart. Dip bottom of a glass in sugar and press to flatten cookies. Transfer to oven and bake 10-12 minutes. (Cookies will puff up and have a crackle top, but will flatten as they continue to cook and cool.)

(Here the recipe says to put the filling in a pastry bag, I just used a gallon sized ziplock and clipped off a corner.) Fill with 1 tbl of filling and press the flat side of another cookie on top. Filled cookies can be stored at room tempurature for up to 2 days.

Vanilla Cream Filling

1/2 c (1 stick) unsalted butter at room temp

1/2 c solid shortening

3 1/2 c confectioners sugar

1 tbl vanilla extract

Cream butter and shortening. Add sugar until fluffy, add vanilla and beat to combine. Keep at room temperature until ready to use.