Instructions

1. Combine 1 1/4 cups flour, 1/2 cup Dutch cocoa, 1 tsp. baking soda, 1/4 tsp. salt, 1 1/2 cups sugar, and 1/4 tsp. baking powder in a large mixing bowl.

2. Use an electric beater to mix the contents on low speed. While processing, add 1 1/4 sticks of butter and one egg to the mixture. Continue beating until the batter thickens.

3. Place parchment paper over two baking sheets. Scoop teaspoon-sized mounds of the batter and place them evenly spaced apart onto the parchment paper. Cover your hands with a light coating of flour, and flatten each mound using your palm. Continue until all dough has been used.

4. Preheat the oven to 375 degrees Fahrenheit and bake for 8 to 10 minutes. Rotate the pans once after 4 to 5 minutes. Remove the pans from the oven and place cookies on a wire cooling rack to cool.

5. Mix 1/4 cup butter and 1/4 cup vegetable shortening in a separate mixing bowl. Beat on low speed using the electric beater. Slowly add 2 cups of powdered sugar and 2 tsp. of vanilla extract. Turn the beater on high and mix for 2 to 3 minutes, or until the cream is fluffy.

6. Put the cream in a pastry bag with a 1/2-inch dispersal tip. Place a teaspoon-sized portion of cream onto half of the cookies. Take the other half of cookies and place them on top of each creamed cookie. Apply pressure slowly, allowing the cream to spread evenly to the edges of the cookie. Serve and enjoy.