Chocolate Cream Cookie a.k.a- homemade Oreo's

Ingredients:
Cookie

• 2 Cups Hudson Cream Short Patent Flour
• 1 Cup Unsalted Butter, softened
• 1 Cup Granulated Sugar
• 1 Teaspoon Salt
• 2 Eggs
• 1 1/4 Cups Dark Cocoa Powder
• 1/2 Teaspoon Baking Soda

Filling

• 1/2 Cup Shortening (or butter)
• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla
• Pinch of Salt
• Cold Water- as needed to thin filling  

Directions:

• COOKIE: ​Cream together butter, granulated sugar, and salt until fluffy.
• Beat in eggs one at a time until fully mixed in.
• In a separate bowl, stir flour, cocoa, and baking soda together until well blended.
• Gradually add flour mixture to the wet ingredients and continue to beat with mixers until fully combined.
• Form the dough into a disc shape and cover with plastic wrap.  
• Refrigerate for 1 hour.
• FROSTING: While dough is cooling, beat shortening, powdered sugar, vanilla and salt together until light and fluffy. Add cold water in very small amounts until desired thickness is achieved.  
• Once dough had chilled divide into 3 parts and put 2 parts back into the fridge to stay cool while rolling out the first batch.
• Place dough between two sheets of parchment paper.  
• Roll out dough to a very thin layer- around 1/8 inch thick.  (A thin, crisp cookie tastes more like an Oreo!)
• Use a round cookie cutter or small glass to cut out cookies and place on a cookie sheet lined with parchment paper or a silicon baking mat.  

Cook Time & Temperature: 

• ​Bake at 325 for 15 minutes.  Let cool completely.
• Place generous amount of filling on a cookie and sandwich together.