Ingredients:

Cookies

• 2 1/2 c. all-purpose flour, sifted
• 3/4 c. cocoa, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 c. unsalted butter, softened
• 1 c. granulated sugar
• 1 large egg, beaten
• 1 tablespoon vanilla
• 2 tablespoons orange juice
• 2 c. (2 packages 4.67 oz.) Andes Cherry Jubilee Thins, chopped. (28 candies per package)

Buttercream Icing

• 1/2 c. butter, softened
• 1/2 c. shortening
• 1 teaspoon vanilla extract
• 1 tablespoon water
• 1 lb. confectioner’s sugar, sifted
• Red food coloring (optional)

Method:

Cookies
Sift together flour, cocoa, baking powder and salt in a medium bowl and set aside.
In a 3 quart mixer bowl combine butter and sugar and beat at medium speed with an electric mixer until creamy. Beat in the egg, orange juice and vanilla. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Thins. Divide dough in two equal parts and wrap in plastic wrap. Chill until firm enough to be rolled (2-3 hours).

Buttercream Icing
Sift confectioner’s sugar into a medium bowl and set aside. Cream the butter, shortening, and vanilla. Gradually add sifted sugar, 2 cups at a time and mix well on medium speed until all ingredients have been thoroughly mixed together. Add water and blend an additional minute or so, until creamy.  Store in airtight container until ready to use.

Directions:

1. Preheat oven to 400 degrees F.
2. Roll out dough on a well-floured surface to 1/4″ thickness. Cut with a 2″ circle cookie cutter.
3. Place 1″ apart on ungreased cookie sheets.
4. Bake for 6-8 minutes.
5. Cool completely; spread icing with a knife of pipe from piping bag onto the bottom side about 1/4″ thick and gently press the bottom side of a second cookie on top.

Yield:

4 Dozen Filled Cookies