1/2 cup baking cocoa
1/2 cups hot water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons flour
dash salt
1 cup milk
3/4 cup shortening
1 1/2 cups confectioners sugar
2 teaspoons vanilla

in a small bowl, combine cocoa and water; mix well. cool for 5 minutes. in a mixing bowl, cream shortening and sugar. add cocoa mixture, eggs and vanilla; mix well. combine dry ingredients. add to cream mixture alternately with buttermilk; mix well. drop by rounded tablespoons 2″ apart onto greased baking sheets. flatten slightly with a spoon. bake at 350° for 10-12 minutes or until firm to the touch. remove to wire racks to cool.

in a 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 the cookies; top with remaining cookies. store in the refrigerator.

yield: 2 dozen