Ingredients

The following ingredients have 16 Servings
  • 1/2 cup unsalted butter ((1 stick) cold, cut into small cubes )
  • 1 tablespoon oil ((light/neutral flavor such as canola, grapeseed, or light olive oil))
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup cornstarch
  • 1/2 cup dark cocoa powder
  • 1 1/4 cups all-purpose flour ((you may need as much as 2 cups))
  • 2 1/2 cups powdered sugar
  • 3 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • a few drops orange gel paste color

Instruction

  • To make the cookies:
  • Cream the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth. (Do not over beat, as this will incorporate air into the dough, which may lead to spreading.)  
  • Add the egg and mix just until incorporated. 
  • Mix in the cornstarch, cocoa powder and 1 1/4 cups of the flour. 
  • Continue adding flour until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. (You may not need all the flour.)
  • Preheat the oven to 375 degrees F.  
  • Roll the dough to a thickness of 3/8-inch, between two sheets of parchment paper. (Rolling pin rings will help you to achieve an even thickness.) 
  • Cut shapes using a 2 1/2-inch diameter fluted circle cutter, then stamp with festive cookie stamps. 
  • Bake on parchment-lined baking sheets for 9 to 12 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle. 
  • Cool completely, then sandwich with creme filling.
  • To make the filling: 
  • Place the powdered sugar, cream cheese, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment, and stir together on medium-low speed until smooth.  
  • Tint with orange to achieve the desired color.