Calories: 213kcal
Equipment
- 1 Oven
Ingredients
- 1 ¼ cups all-purpose flour
- 1/2 cup cocoa powder, special dark
- 1 tsp baking soda
- ¼ tsp baking powder
- 1/8 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
Filling
- 1/4 Cup Unsalted Butter, Softened
- 1/4 Cup Vegetable Shortening, room temperature
- 1 3/4 cups confectioners' sugar
- 1 tsp vanilla extract
Instructions
- Shortening and unsalted butter are beaten together. Vanilla and sugar are added. Frosting is piped in dollops and frozen.
- Combine the flour, baking soda, baking powder, salt, and cocoa powder in a big bowl.Beat the butter for approximately a minute in a separate bowl until it is light and creamy. Add sugar and blend thoroughly after adding. Add vanilla and egg after beating.
- Mix on low speed until incorporated after adding the dry components and the wet ones. For 30 minutes, place the dough between two sheets of parchment and place in the refrigerator. Set oven to 350 degrees Fahrenheit. Take the chilled cookie dough out of the fridge and roll it out to 1/8-inch thickness. Using a cookie cutter, create circles. Put about 2 teaspoons of filling in the center of each cookie, then top with another circle and press the sides together to seal. For 15 minutes, bake. When finished, they will still seem soft, but as they cool, they will become harder. Before transferring to a wire cooling rack, give the cookies five minutes to cool on the cookie sheet.
- Spread the fillings in between two cookies.
Video
Notes
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Fat: 34g | Saturated Fat: 221g | Trans Fat: 21g | Vitamin A: 1122IU
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