Homemade Oreos

• 2 pound white chocolate, 29 percent
• 1 tablespoon unsalted butter
• 1 1/4 cup heavy cream
• 2 1/3 cup all purpose flour
• 1 1/4 cup extra brute 100 percent unsweetened cocoa powder
• 1 teaspoon baking soda
• 10 ounce unsalted butter
• 1 1/2 teaspoon salt
• 1 cup sugar

1. Bring cream to boil. Pour over chocolate and butter, whisk and add salt. Let this chocolate base chill overnight.
2. Cream butter until soft, add sugar and salt. Mix on low speed. Next, add cocoa powder and mix until smooth. Add all purpose flour and mix until combined. Wrap in plastic wrap. Refrigerate for at least 1 hour. Place dough on table with two pieces plastic wrap. With rolling pin, roll out and flatten to 1/8 inch thickness. Use a 3-inch round cutter. Bake at 325 degrees. Any scraps can be pushed together and rerolled. Bake for 15-18 minutes, then let cookies cool completely for 20 minutes. Filling the Cookies: Place filling in bowl with paddle. Beat until smooth. Turn cookies over, pipe dime size circle in the center of the cookie. Then, top each cookie with top, pressing gently.