Servings: Makes 48 to 60

Cookie Cookie
1 cup vegetable shortening or margarine 1 cup vegetable shortening or margarine
2 cups granulated sugar 2 cups granulated sugar
2 eggs 2 eggs
3 ½ cups flour 3 ½ cups flour
1 cup cocoa 1 cup cocoa
2 teaspoons salt 2 teaspoons salt
2 teaspoons baking soda 2 teaspoons baking soda
1 cup milk soured with 1 tablespoon cider vinegar 1 cup milk soured with 1 tablespoon cider vinegar
1 cup hot water or coffee 1 cup hot water or coffee
 
Filling Filling
2 egg whites 2 egg whites
1 tablespoon vanilla extract 1 tablespoon vanilla extract
4 tablespoons milk 4 tablespoons milk
2 cups confectioner’s sugar 2 cups confectioner’s sugar
4 tablespoons flour 4 tablespoons flour
1 cup vegetable shortening 1 cup vegetable shortening
½ cup butter ½ cup butter

Cookie
Cream shortening and sugar in large mixing bowl. Beat in eggs one at a time. In another bowl, sift flour with cocoa, salt and baking soda. Gradually add to the cream mixture alternately with milk. Mix in hot water or coffee. Drop by teaspoonful onto greased cookie sheet, placing about 3 inches apart. Bake in pre-heated 375-degree oven for eight minutes. Store in waxed paper until all cookies are baked.
Filling
Beat egg whites until fluffy. Gradually beat in vanilla, milk, sugar and flour. Add shortening and butter and beat until very fluffy.
Take one cookie and place generous tablespoon of filling on flat side. Top with another. Freezes well if wrapped individually.
Source: Betty Groff via LNP archives