1 1 / 4 cup all-purpose flour
1 teaspoon baking powder
Baking powder 1 / 4 teaspoon
1 / 2 cup Dutch process cocoa powder
1 / 4 teaspoon salt
One large egg
In 1 to 1 / 2 cups sugar [see recipe note]
1 / 2 cup + 2 tablespoons tablespoons (1 1 / 4 sticks) at room temperature, unsalted butter
For the filling:
1 / 4 cup (1 / 2 stick) at room temperature, unsalted butter
2 cups sifted confectioners ‘sugar’
Vegetable shortening 1 / 4 cup
2 teaspoons vanilla extract
Set up two in the center of the oven. Bring to 375 ° C.
In a food processor or electric mixer bowl, combine flour, cocoa, baking soda and powder, salt and sugar. While pulsing, or on low speed, add butter and egg. Continue processing or mixing until the mixture together into a dough.
Take rounded teaspoons of dough and place the parchment paper-lined baking pan about two inches apart. With moistened hands, slightly offset from the paste. Bake for 9 minutes, turning once, even for cooking. Place the trays on a rack to cool.
For the cream, place butter and shortening in a bowl, and slowly, gradually beat the sugar and vanilla. Turn on the mixer and beat at high for 2-3 minutes, until filling is light and fluffy.
To assemble the cookies in a pastry bag with 1 / 2 inch, round tip, pipe blobs of cream scoop size in the center of a cookie. Place another cookie, equal in size to the first, on top of the cream. Press to the work of filling evenly on the outer sides of the cookie. Continue this process until all cookies have been sandwiched with cream. Dunk generously in a large glass of milk.