Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 2 eggs

  3. 1 cup buttermilk

  4. 1 cup boiling water

  5. 4 cups all-purpose flour

  6. 1/2 teaspoon baking powder

  7. 2 teaspoons baking soda

  8. 1/2 cup cocoa

  9. 5 tablespoons all-purpose flour

  10. 1 cup milk

  11. 1 cup sugar

  12. 1/2 cup butter, softened

  13. 1/2 cup vegetable shortening

  14. 1 teaspoon vanilla extract

  15. Maraschino cherries , chopped

  16. Red food coloring

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. Cookie: In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. In a separate bowl, stir together buttermilk , boiling water, vanilla, and blend this into the creamed mixture at low speed.

  3. Sift together flour, baking powder, baking soda , and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheets. Bake for 5 minutes. Allow to cool and transfer to waxed paper.

  4. To make the filling, place flour in a saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening . Remove from heat and allow to cool completely.

  5. In a medium bowl, cream together sugar, butter, shortening, and vanilla, using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Add chopped maraschino cherries and a few drops of red food coloring until desired color is reached.

  6. Spread filling onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.


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