Ingredients

The following ingredients have 4 Servings
  • 2/3 c shortening
  • 1 3/4 c white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/4 c buttermilk
  • 1 tsp. red gel food coloring
  • 2 c AP flour
  • 1/2 c unsweetened cocoa powder
  • 1/2 tsp. salt

Instruction

  • Heat oven to 350 degrees.
  • In a stand mixer, cream together shortening and sugar.
  • Once fully combined, add in eggs, one at a time on medium low speed.
  • Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt.
  • With mixer on low, add dry ingredients into the wet ingredients.
  • You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.)
  • Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet.
  • Bake for 6-8 minutes. Dough will still appear to be a bit "wet" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature.
  • To make cookie sandwich's, place about 1 tbsp on marshmallow buttercream on bottom of cookie, them place another cookie on top and press gently