1 cup all purpose flour
2 tablespoon cocoa powder
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3 tablespoon milk
1 tablespoon red food coloring
1 tablespoon apple cider vinegar
1 teaspoon baking soda
2-inch round cookie cutter
For the cream filling:
1/2 cup shortening
1/2 cup butter
2 cups confectioners sugar
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add the butter and milk and beat until incorporated. Mix in the red food coloring. Combine the vinegar and baking soda in a small bowl, and then mix into the batter.
Transfer the batter to a sheet pan lined with a silicone mat or parchment paper. Using an offset spatula spread the batter until it reaches the edges of the pan and has evened out. Bake the large cookie until it has set, about 12-14 minutes. The edges make be crunchy but the center will spring back to your touch. Remove from the oven and let cool until its warm.
While the cookie is cooling, make the cream filling. In the bowl of a stand mixer, beat together the shortening and butter. Add the confectioners sugar and beat until smooth and fluffy, about three minutes. Mix in the vanilla.
Transfer the filling to a piping bag filled with a large round tip.
When the cookie is just slightly warm, carefully transfer the large cookie to a clean surface. Using a 2-inch round cookie cutter cut out the cookies leaving as little scraps as possible. Place the cookies in pairs, side-by-side. Pipe small rounds of cream filling on one cookie of each pair, top with the other cookie. Serve and enjoy!
These cookies last up to 6 days in a sealed container.