Average Rating: 4.375TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling
YIELD: 2 dozen.Ingredients
- 1/2 cup baking cocoa
- 1/2 cup hot water
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
FILLING:- 3 tablespoons all-purpose flour
- Dash salt
- 1 cup 2% milk
- 3/4 cup shortening
- 1-1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition
- 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool.
- 3. For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
- 4. In a small bowl, cream the shortening, sugar and vanilla until light and fluffy. Add milk mixture; beat until fluffy, 7 minutes. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts
1 each: 244 calories, 11g fat (3g saturated fat), 19mg cholesterol, 116mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.
