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1
Preheat the oven to 375 degrees F.
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2
Take the buttermilk out of the refrigerator about 2 hours before preparing the batter.
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3
Line a cookie sheet with parchment paper and spray with cooking spray.
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4
In a standing mixer, cream the butter and the sugar with the paddle attachment.
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5
Add the egg and once it is incorporated with the butter add the buttermilk.
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6
The mixture will look curdled.
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7
Add the vanilla, vinegar and food coloring.
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8
In a medium bowl combine all of the dry ingredients together.
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9
Add the dry ingredients to the buttermilk mixture and combine completely, scraping down the sides of the bowl to get everything well mixed.
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10
Put the batter in the refrigerator for at least 1 hour.
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11
Use a spoon or a small ice cream scoop and scoop the batter onto the cooking sheet, leaving at least a 3-inch space between scoops.
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12
Bake until the cookies are springy and firm to the touch, about 10 minutes.
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13
Allow the cookies to cool completely before filling.
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14
Filling:
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15
Put the cream cheese and butter into the bowl of a standing mixer and using the paddle attachment, beat on medium speed until soft, about 5 minutes.
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16
Add the vanilla and lemon juice and beat to combine.
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17
Lower the speed to slow and carefully add the sugar, 1 cup at a time.
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18
When all of the sugar has been added, switch to the whisk attachment and beat until fluffy.
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19
Using a butter knife, spread the desired amount of frosting between 2 cookies.
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20
Arrange the completed pies on a serving dish and repeat with remaining cookies and frosting.
