Homemade Oreos

space in your refrigerator for multiple baking sheets. Using the flat bottom of a measuring cup or drinking cup flatten the balls into discs that are about 1 5 inches in diameter doesnt need to be exact. Place the baking sheets in the refrigerator for just 10 minutes to help set the cookies shape.
Meanwhile preheat oven to 350F 177C.
Space the cold flattened cookies out to be 3 inches apart on the baking sheets. There will be a couple batches of these cookies so keep the shaped cookies in the refrigerator while the first batches bake. Bake for 810 minutes or until the edges appear set and the tops are slightly cracking. Remove from the oven and allow to cool for at least 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
While the cookies are cooling make the filling In a small bowl using a handheld or stand mixer with a paddle attachment beat the butter and shortening together on high speed until totally combined and creamy about 2 minutes. Add the confectioners sugar and vanilla. Beat on low speed for 1 minute and then switch to high and beat for 12 more minutes until creamy and combined. The filling is very thick.
Spread or pipe the cream filling on the bottom sides of half of the cookies. I usually use Wilton piping tip 12. Sandwich the remaining unfrosted cookies on top of the cream filling pressing down gently.
Cookies stay fresh covered at room temperature for up to 1 week.