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1
In a food processor, combine the flour, cocoa, baking soda, baking powder, salt, and sugar.
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2
Add the butter and pulse until its incorporated, then add the egg.
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3
Preheat the oven to 375.
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4
Chill the dough for a few minutes in the refrigerator while your oven is preheating.
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5
Take rounded teaspoons of the batter and form them into balls, placed evenly on a parchment lined cookie sheet about 2 inches apart, making sure the balls are round and evenly-sized.
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6
With the heel of your hand, flatten each ball slightly so that they look like chubby disks.Bake for 9 minutes.
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7
Let the cookies cool on the sheet for a few minutes, then transfer to a rack to cool.
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8
Crush the candy canes put the canes in a ziploc bag, bang them with a rolling pin until they were in small pieces, then roll them with said rolling pin until I had candy cane dust/powder.
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9
To make the filling, combine the butter and shortening in a mixing bowl, and add until combined.
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10
Slowly beat in the powdered sugar until incorporated.
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11
Add the extract, beat until combined, then add your candy cane dust and stir until just combined.
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12
To assemble the cookies, try to match up your cookies with a pair of roughly equal size and shape.
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13
Place the filling in a pastry bag and, using a 1/2 inch pastry tip, pipe a small blob of filling right in the center of one of your cookies.
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14
Using the other half of the sandwich, press the halves together until the filling has spread to the edge, or nearly.
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15
Repeat for the remaining sandwiches.
