1/2 cup Nestle baking cocoa
1/2 cup hot water
1/2 cup shortning
1-1/2 cups sugar
1 tsp. vanilla extract
2-2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 4 tsp. salt
1/2 cup Buttermilk
(To make buttermilk, use 1 cup milk and 1
tablespoon lemon juice or white vinegar.
Allow it to sit for a few minutes.)
3 tbs. all-purpose flour
1 cup milk
3/4 cup shortning
1-1/2 cups confectioners' sugar
2 tsp. vanilla extract
In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortning and sugar. Add cocoa mixture,
eggs, and vanilla; mix well. Combine dry ingredients. Add to creamed mixture, alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350* for 10-12 minutes or until firm to the touch. remove to wire racks to cool.
In a saucepan, combine flour flour and salt. Gradually wisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. remove from heat. Cover and refridgerate until completely cook.
In a mixing bowl, cream shortning, sugar, and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refridgerator.
Yield: 2 dozen
Not a NESTLÉ®-tested recipe.