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1
Set rack in the middle of the oven and preheat to 375 degrees F.
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2
In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder and salt.
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3
On low speed, add the butter, then the egg and vanilla.
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4
Process or beat until the dough is thoroughly blended and massed together.
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5
Drop rounded half teaspoons of batter onto a non-stick cookie sheet at 2-inch intervals.
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6
With moistened fingers, round out the cookies and flatten them a little.
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7
Bake for 8 minutes, turning once for even baking, until the cookies are set.
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8
Cool on the pan on a rack.
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9
To assemble the cookies, place 1/2 of the cookies, top side down on a flat surface.
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10
Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip.
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11
Pipe teaspoon sized rosettes of the filling on the tops of the cookies.
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12
Place the remaining cookies, top side up on top of the filling and lightly press to form sandwiches.
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13
Place the butter and shortening in the bowl of an electric mixer and beat until combined.
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14
Gradually beat in the vanilla and confectioners' sugar at low speed until blended.
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15
Increase the speed to high and continue beating for 2 to 3 minutes until fluffy.
