Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Granulated sugar

  2. 1 3/4 cups 346g / 12oz Shortening

  3. 2 cups 396g / 13oz Eggs (large)

  4. 2 cups 125g / 4.4oz All-purpose flour

  5. 1/2 cup 55g / 1.9oz Baking cocoa

  6. 1 1/2 teaspoons 7 1/2ml Baking soda

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1 cup 237ml Buttermilk

  9. 1 tablespoon 15ml Pure vanilla extract - plus

  10. 1 teaspoon 5ml Pure vanilla extract

  11. 2 teaspoons 10ml Egg whites (large)

  12. 1 tablespoon 15ml Vanilla extract

  13. 1/4 cup 59ml Whole milk

  14. 3 cups 594g / 20oz Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Grease 2 baking sheets and set aside. To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well. Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes. Remove from the oven and cool on wire racks. To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth. Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving. This recipe yields about 2 dozen. Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."


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