These are gourmet Oreos. Yes, I know. The real trick is not eating them all in one day. They are sort of a large oreo (feel free to make them smaller) ad they may not be a replacement for some of you but these are REAL. Real ingredients, make real food - keep that in mind.
8 ounces cold butter
1/2 cup sugar (I used Muscovado)
1 1/2 cups whole wheat flour
Pinch of salt
1/2 cup coca powder, sifted
1 cup mascarpone
1 tablespoon sugar (muscovado)
1/4 teaspoon vanilla extract
Shortbread: Mix butter and sugar on low speed until combined. Add flour, salt and cocoa powder and continue mixing on low speed until it comes together. It will look dry just before comes together.
Put the dough on a slightly floured board and roll it out 1/4 inch thick. We used a round cookie cuter for a round shape, but you could make different shapes or sizes. Chill for one hour in the freezer.
Line a baking sheet with parchment paper and bake the shortbread for about one hour until firm at 250 degrees.
Filling: Combine the marscapone sugar and vanilla extract in a small bowl.
Spread about 1 tablespoon of marscapone cream filling on 1 side of the cookies. Put the remaining uncoated cookies on top of the cream cookies, making a sandwich.