1/2 c Shortening 1 ts Vanilla
2 c All-purpose flour 3/4 Milk
1 1/4 c Buttermilk or sour milk 1/4 c All-purpose flour
1 c Sugar 3/4 c Margarine or butter
2/3 c Unsweetened cocoa powder 2 c Powdered sugar; sifted
1 Egg 1 ts Vanilla
1 ts Baking soda Chocolate butter frosting
Recipe by: Stay For Supper – Country Home – ISBN 0-696-01994-9
1. For cookies, beat shortening with an electric mixer on medium-high
speed 30 secs. Add about 1 cup of flour, half the buttermilk, the
sugar, cocoa, egg, baking soda, vanilla, and 1/8 tsp salt. Beat until
thoroughly combined. Beat in 1 cup clour and remaining buttermilk.
Drop by rounded tablespoons 2 inches apart onto ungreased cookie
sheets. Bake in a 350 F oven 8 to 10 mins or until edges are firm.
Cool
2. For filling, combine milk and 1/4 cup flour. Cook and stir till
thickened and bubbly. Cook and stir 2 mins more. Remove from heat;
cool thoroughly. Beat margarine with an electric mixer on medium-high
speed for 30 secs. Add powdered sugar; beat till fluffy. Add vanilla.
Beat cooled milk mixture, 1 large spoonful at a time, into margarine
mixture. Beat on high for 1 minute or until smooth and fluffy.
3. Spread about 2 Tbs of the filling on each flat side of half of the
cooled cookies. Top with remaining cookies. flat side down. Frost with
Chocolate Butter Frosting. Store in refrigerator. Makes 14 cookies.
CHOCOLATE BUTTER FROSTING:
Beat together 1/4 cup unsweetened cocoa powder and 3 Tbs butter or
margarine. Gradually beat in 1 cup sifted powdered sugar. Slowly beat
in 2 Tbs milk and 1/2 tsp vanilla. Gradually beat in another 1 cup
sifted powdered sugar. Beat in additional milk, if needed, to make a
fosting of spreading consistency.
NOTES : Note: To make sour milk as a substitute for buttermilk; place
1
Tbs lemon juice or vinegar in a glass measuring cup. Add enough
milk to make 1 cup and let the mix stand for 5 mins.
Yields
14 servings