Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Shortening 1 t Vanilla
2 c Flour 1/8 t Salt
1 1/4 c Buttermilk 3/4 c Milk
1 c Sugar 1/4 c Flour
2/3 c Unsweetened cocoa powder 3/4 c Margarine
1 Egg 2 c Sifted powdered sugar
1 t Baking soda 1 t Vanilla

-----------------CHOCOLATE BUTTER FROSTING----------------------
1/4 c Unsweetened cocoa powder 2 T Milk
3 T Margarine 2 c Sifted powdered sugar

beat shortening with mixer on medium for 30 seconds. Add about 1 cup
of the flour, half the buttermilk, sugar, cocoa, egg, baking soda, 1
teas. vanilla, and 1/8 teaspoon salt. Beat till thoroughly combined.
Beat in remaining 1 cup flour and remaining buttermilk, Drop by
rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake
at 350deg for 8 to 10 min. or till edges are firm; cool.

For filling, in a saucepan combine milk and the 1/4 cup flour. Cook
and stir till thickened and bubbly. Cook and stir 2 minutes more.
REmove from heat; cool.

In a mixing bowl, beat margarine with mixer on medium for 30 seconds.
Add powdered sugar; beat till fluffy. Add 1 teaspoon vanilla. Beat
cooled milk mixture, 1 large spoonful at a time, into margarine
mixture. Beat on high for 1 minutes or till filling is smooth and
fluffy. Spread about 2 tablespoons filling on the flat side of half
the cooked cookies. Top with remaining cookies, flat side down. Frost
with Chocolate Butter Frosting. Store in refrigerator. makes 14
filled cookies.

Chocolate butter frosting: beat together cocoa and margarine.
Gradually beat in 1 cup of the sugar. Slowly beat in milk and
vanilla. Gradually beat in 1 more cup of sugar. Beat in additional
milk, if needed, to reach spreading consistency.

From: Heritage of America cookbook, Better Homes and Gardens, 1993,
p. 170. typed by Charlotte Welch 1/95
Submitted By CHARLOTTE WELCH On 01-03-95

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