Perfect homemade Oreo cookies that will have your whole family drooling!
Preheat oven to 350 degrees F.
Roll the dough into small, 2 teaspoon sized balls.
You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
Beat together butter and shortening until smooth.
Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
*I used salted butter in the cookies and frosting. You can use unsalted butter and add a tiny pinch of salt to the fry ingredients of the cookie batter.
*If you'd rather make a traditional cream filling (instead of cream cheese), substitute the cream cheese with 1/4 cup vegetable shortening.
Recipe makes 15 sandwich cookies (30 single cookies).