Red Velvet Whoopie Pies with Cream Cheese Filling

Ingredients

• 2 tablespoons butter softened
• 0.5 cup granulated sugar 
• 2 tablespoons cocoa powder unsweetened
• 1  eggs 
• 0.3 cup milk 
• 1 teaspoon vanilla 
• 2 teaspoons food coloring red
• 4 oz cream cheese softened (half of 8-oz package)
• 0.3 cup butter softened
• 0.5 teaspoon vanilla 
• 1.3 cups powdered sugar 
• 1.5 cups frangelico 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
2. In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until light and fluffy.
3. Add remaining cookie ingredients. Beat on medium speed 4 minutes, scraping bowl occasionally, until smooth. Onto cookie sheets, drop 28 slightly rounded tablespoonfuls of dough at least 2 inches apart.
4. Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool 2 minutes.
5. Remove from cookie sheets to cooling racks; cool completely.
6. In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well combined. Slowly add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat 1 minute.
7. For each whoopie pie, spread 1 generous tablespoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store in refrigerator.
8. Sprinkle with additional powdered sugar, if desired.