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Categories:
baking cocoa water shortening sugar eggs vanilla flour baking soda baking powder salt buttermilk all-purpose salt milk shortening sugar vanilla
Viewed: 34 - Published at: 9 years agoIngredients
- 12 cup baking cocoa
- 12 cup hot water
- 12 cup shortening
- 1 12 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 23 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 12 teaspoon salt
- 12 cup buttermilk
- 3 tablespoons all-purpose flour
- 18 teaspoon salt (just a dash would work)
- 1 cup milk
- 34 cup shortening
- 1 12 cups confectioners' sugar
- 2 teaspoons vanilla extract
Method
- Preheat oven to 350 degrees.
- Prepare cookie sheet.
- In a small bowl, combine cocoa and water; mix well.
- Cool for five minutes.
- In a mixing bowl, cream shortening and sugar.
- Add cocoa mixture, eggs and vanilla; mix well.
- Combine dry ingredients.
- Add to the creamed mixture alternately with buttermilk; mix well.
- Drop by rounded tablespoons 2 inches apart on cookie sheet.
- Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes or until firm to the touch.
- Remove to wire racks to cool.
- In saucepan, combine flour and salt.
- Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes.
- Remove from heat.
- Cover and refrigerate until completely cool.
- In a mixing bowl, cream shortening, sugar, and vanilla.
- Add chilled milk mixture; beat for 7 minutes or until fluffy.
- Spread filling on half of cooled cookies; top with the remaining cookies.
