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Red Velvet Sandwich Cookies
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1 1/3 cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, room temperature

1 cup sugar

2 eggs

2 tablespoons buttermilk

2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

3/4 cup finely chopped pecans, optional

Preheat oven to 375 degrees.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Chill the bowl of dough in the refrigerator for at least 30 minutes.

Onto a parchment lined sheet tray, drop batter using an cookie scoop, forming circles.

Bake for about 9 minutes. Cookies should be cake-like and light.

Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and if desired, roll the edges in finely chopped pecans.

Recipe courtesy of Paula Deen, "Paula’s Party."

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