* 3/4 cup sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 15 tablespoons unsalted butter, at room temperature, cut into cubes
* 8 tablespoons unsalted butter
* Pinch of salt
* 2 1/2 cups confectioners' sugar, sifted
* Red food coloring
1. Make cookies: Arrange racks on bottom and top thirds of oven; preheat to 350ºF. Line two baking sheets with parchment. In a bowl, using an electric mixer on low speed, combine sugar, flour, cocoa, baking soda and salt. Gradually add butter; slowly increase mixer speed to medium. Mixture will look crumbly at first, but continue mixing for about 8 minutes and it will come together in large clumps.(mine never came together in large clumps so I dumped it on the counter and smooshed it all together...it worked)
2. Transfer dough to a well-floured work surface and knead briefly, then press into a small rectangle. Cut dough in half. Working with one piece at a time, roll dough to 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut circles. Gather up scraps, reroll and cut as many cookies as possible. Transfer them to baking sheets.
3. Bake cookies for 6 minutes, then rotate pans (top to bottom and front to back) and bake 6 minutes longer. Remove baking sheets from oven and place on wire racks for a few minutes to cool before transferring cookies to racks to cool completely. Repeat with remaining dough.
4. Make filling: In a large bowl, using an electric mixer on high speed, beat butter until light and fluffy. Reduce the speed to low and gradually add salt and confectioners' sugar.(I added a little bit of milk to help it cream together) Add food coloring, drop by drop, until filling takes on desired pink hue. Transfer filling to a pastry bag. Pipe filling onto half the cookies, then sandwich them together with remaining cookies.