What You Need:

 

3/4 C of flour

1/4 C + 3 T of unsweetened cocoa powder

1/2 t of baking soda

1 t of salt, divided

3/4 C + 2 T of sugar

1/4 C + 5 T of butter, divided

1 large egg, beaten

3 T of solid shortening

1 1/2 t of milk

1 1/2 t of vanilla extract

1 1/2 C of confectioners’ sugar

 

How to Make It:

 

Preset the oven temperature to 350 degrees and place the rack into the center of the oven.

Spray a cookie sheet with a non stick cooking spray.

Whisk together the flour, cocoa powder, baking soda and 1/2 t salt in a large mixing bowl.

Place he sugar, 1/4 C + 2 T of the butter and the egg in a separate bowl.

Beat on low with an electric mixer for 20 seconds.

Adjust the speed to medium and beat the mixture 20 more seconds or until light and fluffy.

Beat the flour mixture into the egg mixture for 20 seconds or just until the dough is blended.

Using a teaspoon to remove the dough, roll 36 equal shaped balls and place them on the prepared cookie sheet.

Use a glass with the bottom coated with a little sugar to flatten out the cookies.

Bake 14 minutes or until firm.

Remove the cookie sheet and place on a wire rack until the cookies have cooled completely.

Place the remaining 3 T of butter into a bowl.

Add the shortening, milk, vanilla and remaining salt.

Mix with a fork until a smooth paste forms.

Add the confectioners’ sugar and mix until the filling is smooth about 5 minutes.

Spread the cream onto 18 of the cookies.

Top the cream cookies with the other 18 cookies.

 

Makes 18 cookies

 

These cookies are just as good as the store bought versions. They are probably better because you made them yourself. If you want a flavored cream such as mint or lemon substitute your favorite flavored extract for the vanilla when making the cream.