Chocolate Vanilla Oreo Sandwich Cookies

Ingredients:

• 1/2 cup plus 2 tbsp (30 g) butter, room temperature
• 1/2 cup sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1.25 cups premium flour
• 1/4 cup cocoa powder
• 1/4 tsp baking powder
• 1/4 teaspoon salt
• 170 gr. fondant mass

Preparation:

1. Beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix again.
   
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add to the butter and mix well.
2. Divide the mixture into two disks, wrap and refrigerate the dough until firm, at least an hour.
3. Preheat oven to 175°C and line 2 baking sheets with parchment paper.
4. Knead the dough once or twice on a floured work surface to soften it (this will prevent the dough from cracking when rolling it out), then roll it out to a thickness of no more than 0.6 cm.
5. Cut out cookies using 5 cm cookie cutters and place them on a baking sheet. If the dough cracks, you can re-roll it, and if it becomes too soft, simply chill it for 15 minutes before rolling it out again.
6. Bake the cookies for about 8 minutes, until they lose their shine. Let them cool before removing from the baking sheet.
7. Roll out the fondant to a thickness of 0.3 cm, dusting it with powdered sugar (not flour), and cut out 5 cm circles using the same cookie cutters. Brush one side of the fondant with a little water and press it onto the bottom of one cookie.
8. Then brush the other side of the fondant with water and place the second cookie on it, gently pressing it to adhere. Repeat with the remaining cookies, re-rolling the fondant if necessary.
   
   Store cookies in an airtight container for up to 3 days..