Red Velvet Sandwich Cookies

Directions

Preheat oven to 350˚F. Line large baking sheet with parchment paper.

In a medium bold, combine flour, cocoa powder, baking soda and salt. 

In a large bowl, using an electric mixer, cream together softened butter and sugar until light and fluffy, about 2 minutes. Add in eggs, vanilla and milk, mixing on low until combined. It’s okay if some lumps remain. Add dry ingredient, then mix on medium speed until almost combined and begin to add food coloring. Dough will be sticky.

Using a small cookie scoop, scoop dough (with a little overflow) and dispense into palm of hands, rolling into a ball. Place evenly spaced on the cookie sheet. Use the back of a flat measuring  cup to flatten dough to about 1/4″ thick.

Bake cookies 6-7 minutes. Allow cookies to cool on baking sheet for 2 minutes; transfer to a rack to cool completely. You should get 16-17 cookies.

While cookies cool, make the whipped Mascarpone frosting: Pour cold whipping cream into mixing bowl with powdered sugar; beat on high until stiff peaks form. Turn the mixer speed to medium, add in Mascarpone until combined and peaks form again. Watch so you don’t over-mix; only whip until Mascarpone is just combined. Add frosting to piping bag. 

Add filling to cookies: Flip over half of cookies and pipe in a circular motion until evenly covered. Top with other cookie and dust with powdered sugar.