Red Velvet Sandwich Cookies - whoopie pie!

Do you like red velvet, cream cheese frosting, and crazy good sweets?  Pretty much everyone is going wild about this chocolate cake with red food color, so I decided to make a red velvet sandwich cookie.  I found this recipe from  Paula Dean on food network.  You can make these any size you want, crazy big or tiny bite sized.  Use the smallest cookie scoop you have because they grow a bit in the oven.

INGREDIENTS:
 

• 1 1/3 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 tablespoons buttermilk
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 3/4 cup finely chopped pecans, optional
• 
  
• Directions
• Preheat oven to 375 degrees F.

  Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

  Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

  Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

  Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
  For the Cream Cheese Frosting:

  In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

  Spread the cream cheese frosting between 2 cooled cookies (and roll the edges in finely chopped pecans if you want.)