Back 1 Cup Shortening
2 Cups Sugar
2 Eggs, large
2 Egg Yolks (save the whites for the creme filling)
1 Cup Buttermilk or Sour Milk
1 Cup Hot Water
1 teas. Watkins Baking Powder
2 teas. Baking Soda
3/4 teas. Salt
2 teas. Watkins Vanilla Extract
1 Cup Watkins Baking Cocoa
4 Cups Flour
Cream together shortening, sugar, salt and eggs. Beat until light and fluffy. Sift together the flour, baking powder and cocoa. Add dry ingredients to the wet alternating with the buttermilk. Mix the baking soda into the very hot water. Add the water to the cookie batter slowly; mix well. Drop by spoonfuls onto an ungreased cookie sheet. (Cakes should be about 3 inches in diameter when done. Try to make them all the same size - they will later be sandwiched together with filling.) Bake at 400 degrees F for 8 - 10 minutes. Take them out of the oven just before they are completely done. Do not overbake; the cakes should be soft. Let them rest on the cookie sheet for a few minutes before removing. Remove to cooling racks or waxed paper covered table tops to finish cooling. Yields: 30 cookies, depending on the size.
While cooling, make the creme filling, recipe follows:
Creme Filling:
2 Egg Whites
4 Tbsp. Flour
4 Cups Powdered Sugar
1 1/2 cups shortening
2 Tbsp. Milk
2 Tbsp. Watkins Vanilla
Place all of the above ingredients in mixing bowl. Beat at low speed with an electric mixer until moistened. Then beat at high speed for about 10 minutes. The longer you beat this filling the lighter and more marshmallow-like it becomes. You also will have more volume if you beat it a long while. It really is the most delicious filling, but not low-fat. Best to use a stand mixer if you have one so you can let it roar for the full 10 minutes. Spread filling thickly on one cookie. Place another cookie on top, sandwich style. Place finished cookies on a platter; serve and enjoy. You can wrap gobs in plastic wrap and they freeze well.
© Copyright 1999 The Rising
Stars Team
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