Recipe Video
Ingredients
Dough
butter
100g
3.50oz
0.40cup
6.70tbsp
sugar
230g
8.05oz
1cup
15.41tbsp
egg
1pc
egg yolk
1pc
buttermilk
240g
8.11fl oz
vegetable oil
70g
2.37fl oz
flour
370g
12.95oz
1.48cup
24.79tbsp
cocoa
20g
0.70oz
1.34tbsp
baking soda
1/2tsp
leavening agent
1tsp
red food dye
Filling
butter
120g
4.20oz
0.48cup
8tbsp
cream cheese
350g
12.25oz
1.40cup
23.45tbsp
powdered sugar
50g
1.75oz
3.35tbsp
Method
Dough
- Combine the softened butter and sugar. Whisk until smooth.
- One at a time, beat in the egg and egg yolk. Whip until fluffy.
- Add the buttermilk and vegetable oil. Whisk until soft.
- Combine flour, baking soda, baking powder, and cocoa in a separate bowl. Stir well.
- Add 1/2 of the dry ingredients to the egg mixture and stir them. Add the rest of the flour mixture, stir.
- Add red food dye. Stir until smooth.
- Preheat the oven to 347°F (175°C).
- Pipe the resulting dough onto prepared baking sheets using a pastry bag, or you can do it with a spoon. The main thing is to make even circles with a diameter of 6cm (2.36 inch).
- Bake in an already preheated oven for 12-15 minutes. Let the cookies cool.
Filling
- Combine room temperature butter and powdered sugar. Whisk for 2-3 minutes.
- Add the cream cheese. Whisk for another minute.
- Put filling on one cookie, sandwich the second cookie on top. Repeat with each pair and place in the refrigerator for 2 hours.
