I halved the recipe and had enough dough to make about 2 dozen sandwich cookies. I have to be honest that the filling gave me pause because the thought of having vegetable shortening in the filling did not sound good to me at all. I had bought a small can of shortening a few months ago because I kept seeing it in some of the vintage baking recipes I was looking at and thought I would try it at some point, but I didn't think I would ever use it for an icing or filling. But, you know what? The filling tastes just like the filling in the Oreo cookie.
I think I was a little heavy-handed with the fleur de sel for decoration because the taste was a little overwhelming so we had to knock off some of the salt before eating. Other than that, these are really good, crispy cookies with the rich, smooth vanilla filling. So good!
Visit BAKED Sunday Mornings for the recipe and for the links to see how other BAKED members made these cookies.
Next BAKED Sunday: March 27 - Malted Crisp Tart