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Ingredients Jump to Instructions ↓

  1. Cookie layers: 2 c All purpose flour

  2. 1/2 ts Baking soda

  3. 1/2 ts Salt

  4. 1/2 c Crisco shortening

  5. 2/3 c Granulated sugar

  6. 1/3 c Lightly-packed brown sugar

  7. 1 Egg

  8. 1/4 c Water

  9. Filling: 2 c Whipping cream

  10. 1/2 c Granulated sugar

  11. 1/3 c Cocoa

  12. 1 ts Pure vanilla extract

  13. 2 tb Instant coffee powder

  14. 1. Preheat oven to

  15. 350F (180C).

  16. 2. Sift flour, baking cocoa, baking soda and salt together.

  17. 3. Cream Crisco Shortening, sugars and egg together until

  18. light and fluffy. 4. Add water, vanilla and dry ingredients. Mix well. Work

  19. 5. Divide dough into 4 equal portions. Press each portion

  20. 8-inch circle on greased baking sheets.

  21. 6. Bake at

  22. 350F (180C) for 12 to 15 minutes. Cool.

  23. Filling: 1. Combine all ingredients.

  24. 2. Cover and chill 1/2 hour. Whip until stiff.

  25. 3. Spread 1/4 of filling onto each cookie round. Stack

  26. cookies evenly on top of each other. Chill overnight to let cookie layers soften. Makes: About 12 servings. Freezing: Excellent --

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