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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a large bowl beat shortening with an electric mixer on medium to high for 30 seconds. Add granulated sugar, the 2/3 cup cocoa powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and 1 teaspoon vanilla. Alternately add the 2 cups flour and buttermilk, beating well after each addition.
Drop dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; cool.
For filling, in a small saucepan combine the 3/4 cup milk and the 1/4 cup flour. Cook and stir on medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool.
In a medium bowl beat the 3/4 cup softened butter on medium to high for 30 seconds. Add 2 cups powdered sugar; beat until fluffy. Add 1 teaspoon vanilla. Gradually beat in cooled milk mixture. Beat on high about 1 minute or until smooth and fluffy. Spread about 2 tablespoons of the filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
For frosting, in a medium bowl beat together the 1/4 cup cocoa powder and the 3 tablespoons butter. Gradually beat in 1 cup powdered sugar. Beat in the 2 tablespoons milk and the 1/2 teaspoon vanilla. Gradually beat in the remaining 1 cup powdered sugar. Beat in additional milk, if necessary, to make a frosting of spreading consistency. Frost cookies. Store in an airtight container in the refrigerator.