Homemade Oreos

Ingredients

Cookies:
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 egg (room temperature)
1 teaspoon pure vanilla extract
2 cups whole wheat flour
¾ cup cocoa powder
1½ teaspoons baking powder
1 teaspoon salt

Filling:
½ cup unsalted butter (room temperature)
2 tablespoons half and half
1 teaspoon pure vanilla extract
Pinch of salt
3 – 3½ cups powdered sugar (sifted)

Instructions
Cookies:
Cream the butter and granulated sugar until well incorporated. Add the egg and vanilla, scraping when necessary. Sift together the whole wheat flour, cocoa powder, baking powder and salt until all lumps disappear. Add sifted mixture to butter/sugar/egg/vanilla mixture and mix on low speed until well incorporated, scraping when necessary.
Divide dough in half, wrap and refrigerate for 1 hour.
Once dough is chilled, roll out on a lightly floured surface until about ⅛ – ¼ inch thick.
Cut the shape of your choice, I chose to use a small biscuit cutter, and bake on a lined baking sheet. Bake at 350 degrees for 10 – 13 minutes.
Filling:
Once the cookies are baked and cooled, begin to prepare the filling.
Combine butter, half and half, vanilla and salt until well incorporated. Mixture will be lumping so scrape often.
Add the sifted powdered sugar, scraping often and mix on low speed until well incorporated. Mixture will be a bit stiffer than cake icing.
Once incorporated, transfer mixture into a piping bag if making a large batch of cookies. If making a few cookies, like I did, I like to use a small offset spatula to filling the cookies.
You can freeze the extra filling for later use is need be. Just pop in a ziploc bag and bring to room temperature naturally when ready to use. Or save it in a glass jar up to 30 days in fridge