Ingredients
1½cupsall purpose flour
2tbspunsweetened cocoa powder
1tspbaking soda
¼tspbaking powder
¼tspsalt
1cupgranulated sugar
½cupunsalted butter,softened
1large egg
1tbspliquid red food coloring
2cupspowdered sugar
½cupvegetable shortening
½cupunsalted butter,softened
1tbsphot water
½tspvanilla extract
Preparation
Position oven racks in the upper and lower thirds of the oven, preheat oven to 375 degrees F. Line two cookie sheets with Silpat liners or parchment paper.
In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine. In the bowl of an electric stand mixer fitted with the paddle attachment beat together butter and sugar until pale and fluffy.
Mix in egg and food coloring. With mixer set on low speed add dry ingredients and mix until combined.
Shape the dough into balls, about 1 slightly heaping tablespoon each, and place the dough balls 3-inches apart on prepared baking sheets.
Using fingers lying flat (or the bottom of a drinking glass ), evenly flatten the dough balls slightly.
Bake for about 7 to 8 minutes, until edges start setting. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat together powdered sugar, shortening, butter, water and vanilla until light and fluffy.
Place the filling in a pastry bag fitted with ½-inch round tip. Turn half of the cookies over with bottoms facing upright and pipe about 1 tablespoon of the filling over cookies.
Place remaining cookies over frosted cookies to sandwich cookies together. Store in an airtight container.
