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1
For the cookies: Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
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2
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined.
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3
Beat in the egg yolk just until combined.
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4
Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed.
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5
Reduce the mixer speed to low and gradually add the flour mixture.
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6
Beat just until the dough comes together.
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7
Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
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8
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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9
Lightly dust a sheet of parchment paper with flour.
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10
Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap.
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11
Roll the dough out to 1/8 inch thick.
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12
Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds.
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13
Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet).
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14
Gather the scraps, chill until firm, roll again and cut.
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15
Repeat with the remaining disk.
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16
Bake the cookies until set and brick-red, 8 to 10 minutes, rotating the baking sheets halfway through.
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17
Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
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18
For the filling: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl if using a hand mixer), beat the butter on medium speed until light and creamy.
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19
Add the cream cheese and beat until smooth and creamy, 2 to 3 minutes.
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20
Add the confectioners' sugar, vanilla and a pinch of salt and beat until smooth and fully incorporated.
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21
Refrigerate the filling until it is slightly firm, about 2 hours.
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22
To assemble the cookies, put a heaping teaspoon of filling on a cookie and top with another cookie, gently pressing to spread the filling to the edge of the cookies.
