Average Rating: 3.5TOTAL TIME: Prep: 30 min. + cooling Bake: 10 min./batch + cooling
YIELD: about 4 dozen.Ingredients
- 1 cup shortening
- 2 cups sugar
- 2 large eggs
- 1 cup sour cream
- 1 cup hot brewed coffee
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
FILLING:- 1/4 cup all-purpose flour
- 3/4 cup 2% milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- 1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, coffee and vanilla. Combine the dry ingredients; gradually add to the creamed mixture and mix well.
- 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until firm to touch. Remove to wire racks to cool.
- 3. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature, about 20 minutes. In a large bowl, beat shortening, confectioners' sugar, vanilla and salt until smooth. Add milk mixture; beat until light and fluffy.
- 4. Spread 2 teaspoonfuls of filling on the bottom of half of the cookies; top with remaining cookies.
Nutrition Facts
1 each: 185 calories, 9g fat (3g saturated fat), 12mg cholesterol, 70mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 2g protein.
Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
