Ingredients
- Filling:
- Makes about 2 dozen
- 1 cup Crisco shortening
- 2 cups sugar
- 2 eggs
- 1 cup hot water
- 2 teaspoons baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla
- 4 heaping cups flour, unsifted
- 1 cup cocoa
- 2 teaspoons salt
- 2 egg whites, beaten
- 2 tablespoons vanilla extract
- 1-pound box confectioners’ sugar
- 2 tablespoons flour
- 1 1/2 cups Crisco shortening
- 1/4 cup milk
Preparation
Step 1
1. Heat oven to 400 degrees. Cream the shortening and sugar in an electric
mixer until light and fluffy. Add the eggs one at a time and beat until
well incorporated. Set aside.
2. In a medium bowl, combine hot water and baking soda. In another bowl,
stir buttermilk and vanilla.
3. Stir together flour, cocoa and salt.
4. To the creamed mixture with the mixer on low speed, add a bit of the
flour mixture, some of the buttermilk mixture and some of the hot water
mixture. Continue alternating additions until everything has been added
and ingredients are combined. Drop by heaping teaspoons on ungreased
sheet. Bake 8 to 10 minutes. Let cool.
5. Meanwhile, make filling by whipping together in an electric mixer until
smooth and creamy the egg whites, vanilla, powdered sugar, flour,
shortening and milk. (This may take several minutes; be patient.)
6. Spread filling on bottom of one cooled cookie, then top with a second
cookie, bottom facing in, to make a sandwich cookie. Repeat until
cookies and filling are used up.