Classic oren recipe

Ingredients For the cookies: 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract For the filling: 1/4 cup unsalted butter, softened 1/2 cup vegetable shortening 2 cups powdered sugar 1 teaspoon vanilla extract Instructions Preheat your oven: Preheat the oven to 350°F (175°C). Make the cookie dough: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the butter and granulated sugar until creamy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Shape the cookies: Scoop tablespoon-sized balls of the dough and place them on a baking sheet lined with parchment paper. Flatten them slightly. Bake: Bake for about 8-10 minutes, or until the edges are firm. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Make the filling: Beat together the softened butter, vegetable shortening, powdered sugar, and vanilla extract until fluffy. Assemble: Once the cookies are completely cool, spread or pipe a generous amount of the filling onto the flat side of one cookie and sandwich it with another cookie.

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Step 1

Ingredients For the cookies: 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract For the filling: 1/4 cup unsalted butter, softened 1/2 cup vegetable shortening 2 cups powdered sugar 1 teaspoon vanilla extract Instructions Preheat your oven: Preheat the oven to 350°F (175°C). Make the cookie dough: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the butter and granulated sugar until creamy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Shape the cookies: Scoop tablespoon-sized balls of the dough and place them on a baking sheet lined with parchment paper. Flatten them slightly. Bake: Bake for about 8-10 minutes, or until the edges are firm. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Make the filling: Beat together the softened butter, vegetable shortening, powdered sugar, and vanilla extract until fluffy. Assemble: Once the cookies are completely cool, spread or pipe a generous amount of the filling onto the flat side of one cookie and sandwich it with another cookie.