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Ingredients

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

Nutrition Info

324.9 calories carbohydrate: 43.9 g cholesterol: 22 mg fat: 15.6 g fiber: 1.3 g protein: 3.8 g saturatedFat: 4.2 g servingSize: - sodium: 143.7 mg sugar: 27.6 g transFat: : - unsaturatedFat: : -

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.

1 1/2 dozen

Cream filled chocolate sandwiches!