Ingredients
1/2 cup baking cocoa1/2 cup hot water1/2 cup shortening1-1/2 cups sugar2 large eggs, room temperature1 teaspoon vanilla extract2-2/3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 cup buttermilkFILLING:3 tablespoons all-purpose flourDash salt1 cup 2% milk3/4 cup shortening1-1/2 cups confectioners’ sugar2 teaspoons vanilla extract
Preparation
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, 5-7 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.
To form each cookie, drop 2 tsp. of dough 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool.
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.
In a small bowl, cream the shortening, confectioners’ sugar and vanilla until light and fluffy, 3-4 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
