Homemade Oreos

Wow, I can't believe how much these taste like real Oreos. 
And, they are dairy free, just like the real deal.

These are a must on you To-Bake List!!

For the chocolate cookies

1 1/4 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/8 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

1/4 cup light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

For the filling

1/4 cup unsalted butter, softened

1/3 cup vegetable shortening, room temperature

1 3/4 cups confectioners' sugar

1 tsp vanilla extract

For the cookies:

1. In a large bowl combine the flour, cocoa powder, baking soda, and salt.
2. In a separate bowl, beat the butter until light and creamy, about 1 minute. Add the sugar and brown sugar and beat until well combined. Beat in the egg and vanilla.
3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350 degrees F. Remove the chilled cookie dough from the refrigerator. 
5. Roll the dough into small balls, about 2 teaspoons of dough per ball, and them on a baking sheet. 
6. Press down on the balls to slightly flatten the tops. Bake for 6-8 minutes. They will appear soft when done, but they will harden more as they cool. 
7. Allow to cool on the cookie sheet for 5 minutes, before removing to a wire cooling rack.

For the cream filling:

1. In a small bowl beat the butter and shortening until creamy and combined. Add the confectioners' sugar and vanilla and beat until creamy. 
2. Spread filling between two cooled chocolate cookies. Repeat.

Quick and Easy Cinnamon Buns - No Yeast

These are quick and easy to make.  Want something new for breakfast or have company arriving soon and want a treat with tea?  Make these!

1/3 cup butter

 1 cup packed brown sugar

 3 teaspoons ground cinnamon

 2 cups all-purpose flour

 2 tablespoons white sugar

 4 teaspoons baking powder

 1 teaspoon salt

 1/4 cup butter, chilled

 1 cup cold milk

 1/3 cup raisins (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
2. Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
3. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
4. Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
5. Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.