Red Velvet Sandwich Cookies with Cream Cheese Filling {From Scratch}

2 1/4 c. all-purpose flour

2 1/2 Tbl. unsweetened cocoa powder

1 1/2 tsp. cornstarch

3/4 tsp. baking soda

1/2 tsp. salt

7 Tbl. unsalted butter, room temperature

6 Tbl. shortening

1 1/2 c. sugar

1 egg

1 egg yolk

1 1/2 tsp. white vinegar

1 1/2 tsp. vanilla

1 Tbl. red food coloring (I added an extra teaspoon)

chopped pecans or sprinkles, for rolling, opt.

Cream Cheese Filling

From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature

4 oz. cream cheese, room temperature

pinch of salt

2 tsp. vanilla

2 c. powdered sugar

milk, only if needed

Preheat oven to 375 degrees. Combine flour, cocoa powder, cornstarch, baking soda and salt; set aside. In the bowl of a stand mixer, beat together the butter, shortening and sugar until very pale and light and fluffy; about 4 minutes. Add the egg and egg yolk and mix well. Add the vinegar, vanilla and red food coloring and mix until fully incorporated.

Slowly add dry ingredients and mix until just combined. Roll about 1 1/2 Tablespoons of dough into a ball and place on a lightly greased baking sheet. Repeat. Bake for 8-9 minutes, they will look underdone. Yield: 3 dozen cookies (18 sandwiches). Cool completely and spread cream cheese filling over the top of 18 cookies and then top each with another cookie. Roll in chopped pecans or sprinkles, if desired.

For the Cream Cheese Filling: Mix butter and cream cheese until smooth. Add the salt, vanilla and one cup of powdered sugar and mix well. Add remaining cup of powdered sugar and mix until smooth and creamy. If mixture is too thick, add a tiny bit of milk until it reaches desired consistency.