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Parve
Easy
1 Hour, 30 Minutes
Diets 
Everyone loves Oreo-style cookies! Have you ever tried making them at home? They are easy and fun for the kids. You don’t even need a special cookie cutter; just use a glass with a two-inch diameter. Yields: 24 cookies
1 and 1/4 cups (2 and 1/2 sticks) margarine, butter or coconut oil baking sticks
2 cups Gefen Confectioners’ Sugar or other powdered sugar
1 cup Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon Gefen Vanilla Extract
1 and 1/2 to 1 and 3/4 cups Mishpacha All Purpose Flour
2 cups Gefen Confectioners’ Sugar or other powdered sugar
1/4 cup margarine, melted
1/2 tablespoon Gefen Vanilla Extract
In a stand mixer fitted with the paddle attachment, cream margarine and powdered sugar until the mixture is light and fluffy, about two minutes.
Add cocoa powder, salt, and vanilla. Add 3/4 cup flour and mix. Add another 3/4 cup flour and mix until combined. If the dough is too sticky, add an additional 1/4 cup flour. The end result should be a pretty dry dough.
Divide dough into two disks. Cover with plastic wrap and chill in the refrigerator for 15 minutes. If you leave it in for longer, take it out of the fridge a few minutes before you’re ready to roll it.
Meanwhile, prepare the filling. Mix powdered sugar, margarine and vanilla. Add a little bit of water at a time, if needed, until the mixture is thick and resembles play dough. Roll filling into a log and wrap in plastic wrap. Chill in the fridge.
Preheat oven to 350 degrees Fahrenheit.
When dough is ready, roll it out between two sheets of Gefen Parchment Paper to about a quarter-inch thickness.
Use a two-inch cookie cutter or glass to cut dough into circles.
Place on a parchment-lined baking sheet and bake for eight to nine minutes. Transfer cookies to a cooling rack.
When the cookies have cooled, it’s time to assemble. Unwrap filling log and slice into coins. Place a piece of filling between two cookies. Press together lightly and repeat with remaining cookies.
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they look delicious