Prep Time::20 mins
Cook Time::12 mins
Total Time::32 mins
Servings::18
Yield::1 1/2 dozen
Ingredients
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½ cup unsweetened cocoa powder
½ cup boiling water
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
2 tablespoons all-purpose flour
1 pinch salt
1 cup milk
¾ cup shortening
1 ½ cups confectioners' sugar
2 teaspoons vanilla extract
Directions
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.
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.
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.