1 cup sugar1/2 cup shortening2 egg YOLKS (you’ll use the white for the filling)5 Tablespoons powdered cocoa1 teaspoon vanilla2 cups flour1 teaspoon baking soda1 teaspoon baking powder1 cup milkI think the separations in the ingredients means that you’re supposed to mix them separately and then blend them together, but I usually just get the mixer going and dump it all in.Drop by spoonfuls – bake at 375 for 10-15 minutes… this will depend on how big your spoonfuls. I also put them on parchment paper so that they come off the cookie sheet easily, but it’s not necessary.Â The cookies with “spring up” like a cake when done.Be careful not to over-cook. You want them moist!!!After baking, set them on a rack to cool or place them on wax paper to cool before adding the filling.
2 egg WHITES (from above)1 teaspoon vanilla1/2 cup shortening2 cups powdered sugar ( probably use more like 3-4 – I like my filling REALLY THICK)Just blend together. *** Note you are NOT cooking this filling, so you are eating raw egg whites – we’ve been using this recipe for years and we’re not dead yet, but if you have a problem with this, I suggest you find another filling – I have to warn you, you WILL NOT FIND A BETTER FILLING****Put cookies and filling together like an Oreo cookie and you’re good to go!Â Recipe Submitted by: Kate Beaulieu