Homemade Oreos

Heat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart.

Bake for 9 minutes, rotating once for even baking.

As soon as cookies come out of the oven, drop the whole pan of cookies onto your counter from a few inches high. Repeat once. Then set the baking sheets on a rack to cool completely.

Place butter and shortening, if you're using it, in a mixing bowl, and at low speed, gradually beat in the sugar, vanilla, and salt.

Turn the mixer on high and beat for 2 to 3 minutes until the filling is light and fluffy.

Place sugar and salt in the work bowl and pulse machine to combine. Add diced butter (cold is fine), shortening, if you're using it, and vanilla, and blend, scraping as needed, until the filling is smooth and fluffy.

Place filling in a pastry bag with a 1/2-inch round tip, pipe blobs (about 2 to 3 teaspoons in size) into the center of half the cookies.

Place another cookie, equal in size to the first, on top of the cream.

Lightly press, pushing the filling evenly to the outsides of the cookie.

Continue this process until all the cookies have been sandwiched with cream.

Dunk generously in a large glass of milk.