Homemade Oreo Cookies

• 2 cups powdered sugar
• 1/2 tsp baking powder
• 2 tbsp cocoa powder
• 2 cups flour
• 1 cup butter
• 1 None egg
• None None Flour for the work surface
• None None Plastic wrap
• None None Baking paper
• None None Piping bag

1. To make the cookie dough, mix 1 1/3 cups of the powdered sugar with the baking powder, cocoa and flour. Cut 8 tbsp of the butter into smaller cubes, and cut into the dry ingredients with a pastry knife. Add the egg and mix into a smooth dough. Wrap the dough in plastic wrap, press flat, and refrigerate for approx. 45 mins.
2. Preheat the oven to 400u0b0F. On a floured work surface, roll out the dough to about 1/4 inch thickness. Using a 2 inch round cookie cutter, stamp out discs from the dough. Form the remaining dough into a ball, roll out and cut out more discs. Repeat this process until you have approx. 36 dough discs. Evenly place the dough discs on 2 baking sheets lined with parchment paper. Use a glass with a patterned bottom to emboss a pattern on top of the cookie, pressing lightly into each disc. Bake the cookie sheets one at a time, for about 5 mins each. Remove and allow to cool.
3. To make the buttercream filling, beat 5 tbsp butter until smooth. Gradually add 3/4 cup powdered sugar and continue beating until smooth and creamy. Place the buttercream in a piping bag with a small attachment nozzle (if using a disposable piping bag, cut a small hole from the tip). Squeeze the buttercream onto half the cookies. Top each of these with another cookie, press together and refrigerate 30 minutes.

powdered sugar, baking powder, cocoa, flour, butter, egg, flour, wrap, baking paper, piping bag

Taken from recipes-plus.com/api/v2.0/recipes/28009 (may not work)