Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl or measuring cup, combine hot water and cocoa and mix well.
  3. Cool for 5 to 10 minutes.
  4. In a large bowl, cream shortening and sugar.
  5. Add cocoa mixture, eggs and vanilla and mix well.
  6. Combine dry ingredients and add alternately to creamed mixture with buttermilk.
  7. Mix until well combined.
  8. Drop by rounded tablespoonfuls onto a greased cookie sheet about 2 inches apart.
  9. Flatten slightly with the back of a spoon.
  10. Bake for 10 to 12 minutes or until just firm to touch.
  11. Remove to racks to cool.
  12. Filling: In a saucepan, combine flour and salt.
  13. Gradually whisk in milk until smooth.
  14. Stir constantly over medium-high heat until thick, about 5 minutes.
  15. Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
  16. In a medium bowl, cream shortening, sugar and vanilla.
  17. Add chilled mixture and beat for 5 to 7 minutes until fluffy.
  18. Spread filling on half of the cookies and top with remaining cookies.
  19. Individually wrap with plastic wrap and store in refrigerator.