Fernet Branca 'Oreo Cookies'

• 1 13 cup Dutch-process cocoa powder
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon Fernet Branca
• 1/4 pound unsalted butter
• 1/2 cup vegetable shortening
• 3 cups confectioners sugar, sifted
• About 1 tablespoon Fernet Branca, or to taste.

1. Sift together cocoa powder, flour and salt in a large bowl.
2. In a mixer, cream the butter and sugar.
3. Add the eggs one at a time, scraping down the bowl as needed.
4. Add the Fernet Branca.
5. On low speed, add the dry ingredients, and mix just until incorporated.
6. It will be very sticky.
7. Wrap the dough in plastic wrap, shaping it into a flat disc.
8. Refrigerate for at least an hour or until firm enough to handle easily.
9. Divide the dough into two pieces.
10. Place each between two lightly flowered sheets of parchment paper, and roll 1/4-inch thick.
11. Using a small round cutter, cut the dough.
12. Place the cookies on parchment-lined baking sheet, and chill for 20 minutes.
13. Preheat the oven to 325.
14. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes.
15. Cool.

dutch, flour, salt, butter, sugar, eggs, fernet branca, butter, vegetable shortening, confectioners sugar, fernet branca

Taken from cooking.nytimes.com/recipes/1016187 (may not work)