Red Velvet Oreos

Ingredients

• 1 1/2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 Tbsp liquid red food coloring
• 2 cups powdered sugar
• 1/2 cup vegetable shortening
• 1 Tbsp hot water
• 1/2 tsp vanilla extract

Directions

1. For the cookies, arrange your oven racks in the upper and lower thirds, then heat the oven to 375 degrees. Prepare two cookie sheets with Silpat liners or parchment paper.
2. In one mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt until everything is evenly blended. In an electric stand mixer with the paddle attached, cream the butter and sugar until the mixture looks fluffy and lighter in color. Beat in the egg and red food coloring. Turn the mixer to low, add the dry mixture, and blend just until the dough comes together.
3. Roll the dough into balls using about 1 slightly heaping tablespoon for each one, then set them on the prepared cookie sheets with 3-inches of space between them. Press each ball down gently and evenly with flat fingers, or use the bottom of a drinking glass if the dough is not too sticky. Bake until the edges begin to firm up, about 7 – 8 minutes. Leave the cookies on the baking sheet for a few minutes, then move them onto a wire rack and let them cool all the way.
4. For the filling, add the powdered sugar, shortening, butter, water and vanilla to the bowl of an electric stand mixer fitted with the paddle attachment. Beat until the filling is airy and smooth.
5. Spoon the filling into a pastry bag with a 1/2-inch round tip. Flip half of the cookies so the flat sides face up, then pipe about 1 Tbsp of filling onto each one. Top with the remaining 1/2 of the cookies, pressing gently to make sandwiches. Store the finished cookies in an airtight container.