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Prepare the ganache when the cooled cookies are ready to be filled.
Recipe from Martha Stewart Living, December 2011
1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Coarse salt
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 tablespoon unsalted butter, room temperature
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped Ganache
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