CHOCOLATE SANDWICH COOKIES with RED, WHITE, & BLUE SPRINKLES: Fourth of July!

I always say you find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those sites. The Farmer's Almanac is no longer just about when to plant and harvest your crops. The site is filled with weather, astronomy, gardening, advice, food tips, and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and re-rolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.