1/2 c Shortenhing
1 c Sugar
1 Egg
1 Egg yolk
2 c Flour
2/3 c Cocoa-unsweetened
1/4 ts Salt
1 ts Baking soda
1/2 c Hot water
2/3 c Buttermilk
2 c Sifted powdered sugar
1 Egg white
1 ts Vanilla
1/4 c Butter
1/2 c Shortening
In large bowl beat together first 1/2 c shortening and 1 c sugar on high
until fluffy. Add the egg and egg yolk. Stir together flour, cocoa and
salt, set aside. Dissolve baking soda in hot water; cool slightly. Add
flour mixture alternately with soda mixture and buttermilk to creamed sugar
mixture. Beat till well mixed. Drop batter by rounded tablespoons 2 inches
apart onto ungreased cookie sheets. Bake at 350 degrees fahrenheit for
10-15 min.
To make filling-in a bowl combine powdered sugar, egg white and vanilla.
Beat with mixer at low speed, gradually add butter and remaining
shortening. Beat at high until light and fluffy.
Spread some filling on the bottom of one cookie and top with another
cookie. Store in refrigerator or freezes well. Makes about 2 dozen “pies”.
Yields
1 Servings