Ingredients

• 0.5 cups unsweetened cocoa powder
• 0.5 cups boiling water
• 0.5 cups shortening
• 1.5 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2.67 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.25 teaspoons salt
• 0.5 cups buttermilk
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 1 cup milk
• 0.75 cups shortening
• 1.5 cups confectioners' sugar
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes.
2. 2 In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.

Nutrition per serving