1 cup (2 sticks) butter, at room temperature (Use the best quality butter you can find. It really does make a difference.)
3/4 cup cocoa (I used Hershey's Special Dark)
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup confectioners sugar
1/2 cup (1 stick) butter
2 cups confectioners' sugar
1 tsp. vanilla extract
Orange food color
water or milk to thin
Pre-heat oven to 325 degrees. Line two large cookie sheets with parchment. Cream together butter and sugar in an electric mixer until light and fluffy. Add cocoa, flour, and salt, and mix until well combined and the dough dough sticks together well. Roll onto a lightly floured surface until about 1/4 inch thick. Cut the dough with your larger cookie cutter. Using the smaller cookie cutter, cut out the center of half of the cookies. Place on the prepared cookie sheets. You may have to lift the cookies with a spatula to place on the cookie sheet. Bake for about 15 minutes or until firm to the touch. I baked mine one sheet at a time, but you could probably bake them on two racks and switch them half way through baking. Fill with buttercream.
Mix together all ingredients except milk or water with the paddle attachment of an electric mixer. Add milk or water to get the desired consistency.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/halloween-sandwich-cookies/