Pre heat oven to 375 F.
In a medium mixing bowl, add sifted flour, cocoa, baking soda, baking powder, add salt, and sugar and mix until combined.
Beat together in another bowl the butter and the egg. Combine the two mixtures together until dough is formed.
Take a tablespoon of cookie dough and place on a parchment paper-lined baking trays, approximately 2 inches apart.
With moistened hands, press the dough into shape free form style or use a cookie mould press to give a decorative finish.
The use all kinds of cookie cutters can also be implemented here in this stage.
Bake for 8 – 10 minutes. Set on cooling rack.
Place butter and shortening in a mixing bowl at low speed, gradually beat in sugar and vanilla.
Place mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To make a decorative cookie, pastry bag pipe a teaspoon amount of cream to center of cookie.
(If you don’t have a pastry bag, simply spread the filling with a knife onto cooled cookie half and sandwich another cookie onto the cream, lightly pressing together. Set aside and continue the process until all cookies are complete.
#Handy Hint:
Ziplock plastic lunch bags can be used instead of a piping bag. Simply snip one centimetre corner off the bottom of one corner only with scissors and squeeze a teaspoon amount as described previously.
0 servings