Cream filled chocolate sandwiches!
Ingredients
- unsweetened cocoa powder: 0.5 cup
- boiling water: 0.5 cup
- shortening: 0.5 cup
- ½ cups white sugar: 1 piece
- eggs: 2 piece
- vanilla extract: 1 tsp
- ⅔ cups all-purpose flour: 2 piece
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 0.25 tsp
- buttermilk: 0.5 cup
- all-purpose flour: 2 Tbsp
- pinch salt: 1 piece
- milk: 1 cup
- shortening: 0.75 cup
- ½ cups confectioners' sugar: 1 piece
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
