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1
Preheat oven to 375F and line a baking sheet with parchment paper.
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2
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, then set aside.
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3
In a large bowl, cream together the butter and sugar until fluffy, then beat in the egg whites, followed by the applesauce, buttermilk, vanilla extract and red food coloring.
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4
Add additional coloring, if needed, to reach desired color.
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5
Keep in mind that the color will dim slightly with baking, but I try to shoot for a burgundy/brown color.
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6
Stir in flour mixture until batter is smooth and no streaks of flour remain.
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7
Drop batter two tablespoonfuls at a time onto the prepared baking sheet, forming 2-inch in diameter rounds.
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8
Bake for 10 minutes, until set but not browned.
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9
Cookies should spring back when lightly touched, like a cake.
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10
Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
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11
Filling:.
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12
Beat together mascarpone and cream cheese until well combined.
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13
Beat in vanilla and milk.
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14
Add in confectioners sugar, scraping down the bowl as you go.
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15
When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is very smooth and thick, but not stiff.
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16
Add more confectioners sugar, if necessary.
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17
Spread filling between pairs of cooled cookies.
