These taste very much like Oreos. Change the flavor of the filling to come up with your own variations. Some suggestions are: coffee, chocolate, strawberry, peanut butter, or raspberry.

INGREDIENTS | YIELDS 24 COOKIES

• 1 cup Hershey’s Special Dark cocoa, divided use, no substitutions
• 1¼ cups sugar
• ¾ cup unsalted butter
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 egg
• 1 tablespoon water or coffee
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• 1¼ teaspoons unflavored gelatin
• 2 tablespoons cold water
• ½ cup vegetable shortening
• 1 teaspoon vanilla
• 2½ cups confectioners’ sugar

1. Preheat oven to 325°F. Line baking sheets with parchment.

2. Place ¼ cup cocoa and ¼ cup sugar in a bowl; set aside.

3. Beat remaining sugar, butter, salt, and espresso until fluffy. Beat in egg, water, and vanilla. Stir in flour and remaining cocoa.

4. Roll 2 teaspoons of dough into balls; put in sugar and cocoa mixture. Shake bowl until balls are thoroughly coated.

5. Place on baking sheets; press flat with a glass dipped in cocoa mixture. The cookies should be about 1/8" thick. Bake 18 minutes; be careful not to scorch. Cool completely.

6. Soften gelatin in water. Beat shortening, vanilla, and confectioners’ sugar until smooth. Add dissolved gelatin; beat until smooth.

7. Place a teaspoon of filling between two cookies; refrigerate. Cookies should be stored in refrigerator.