*Ingredients:
°310 ml (1 1/4 cups) flour
°30 ml (2 tbsp.) cocoa
°5 ml (1 tsp) baking powder
°1 pinch of salt
°2 eggs
°180 ml (3/4 cup) sugar
°45 ml (3 tbsp.) margarine or softened butter
°5 ml (1 tsp) vanilla extract
°2.5 ml (1/2 tsp) white vinegar
°15 ml (1 tbsp.) red food coloring
°125 ml (1/2 cup) icing sugar
+For the icing:
à1 container 250 g cream cheese, softened
°250 ml (1 cup) icing sugar
°5 ml (1 tsp) vanilla extract
*Steps
In bowl, mixing flour with cocoa, baking powder / salt.
In another bowl, whisk the eggs with the sugar, margarine, vanilla, vinegar and coloring.
Add the dry ingredients to the wet ingredients and stir until smooth. Covering with plastic wrap & refrigerate for 2 h.
Preheat the oven to 160°C (320°F).
Form 24 balls using 15 ml (1 tablespoon) of dough for each one.
In a bowl, place the icing sugar. Coat the balls with icing sugar.
On one or two baking sheets lined with parchment paper, place the balls, spacing them 5 cm (2 in.). Bake for 15 to 18 minutes. Remove from the oven and let cool on a wire rack.
Using an electric mixer, whip cream cheese with icing sugar and vanilla until smooth.
Fill a pastry bag fitted with a fluted tip with icing.
Garnish the flat side of half the cookies with a rosette of frosting. Cover with the remaining cookies, flat side in. .
Enjoy !
