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1
For the cookies:
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Preheat oven to 375 F. Line two baking sheets with parchment paper.
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3
In a small bowl, combine flour, baking powder and salt. Set aside.
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4
In the bowl of your stand mixer, cream butter, shortening, and brown sugar until light and fluffy (approximately 3-4 minutes). Add eggs and buttermilk and beat until combined. (It will look curdled, that is OK.)
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5
In a 1 cup measuring cup combine 2 tablespoons of milk, baking soda, and vinegar. Set aside.
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6
With your mixer on low pour half of the flour mixture into the creamed mixture. Then add the milk and vinegar mixture and mix it in. Then add the rest of the flour. Mix until just combined. Stir in the vanilla.
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7
Use a small cookie scoop to drop dough onto the prepared baking sheets. Leave about 2 inches between the cookies. Bake for about 8-10 minutes or until they are set and just starting to brown around the edges. Let cool for a few minutes, then cool on a wire rack.
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8
To make the buttercream frosting/filling, cream together the butter, syrup, powdered sugar and milk. Use more or less milk to get the desired consistency.
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9
Fill a pastry bag fitted with a plain tip with the buttercream filling. Match up the cookies by size. Pipe buttercream onto the flat side of a cookie. Place another cookie on top and gently press together.
