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How to Make


  • 1/2 cup baking cocoa
  • 1/2 cup hot water
  • 1/2 cup shortening
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Smith's buttermilk.


  • 3 tbsp all-purpose flour
  • dash of salt
  • 1 cup Smith's milk
  • 3/4 cup shortening
  • 1-1/2 cups confectioner's sugar
  • 2 tsp vanilla extract


  1. In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes.
  2. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla, mix well. Combine dry ingredients. Add to creamed mixture alternately with Smith's buttermilk; mix well.
  3. Drop by rounded tablespoons 2" apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 375 F until firm to the touch.
  4. Remove to wire racks to cool.
  5. In a saucepan, combine flour and salt. Gradually whisk in Smith's milk until smooth; cook and stir over medium-high heat until thick, 5 to 7 minutes.
  6. Remove from heat. Cover and refrigerate until completely cool.
  7. In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy.
  8. Spread filling on 1/2 of the cookies, top with remaining cookies.
  9. Store in refrigerator.



2 10, 2021

Sue Cave

I have to think sugar has been omitted by accident from the cookie recipe. Instructions say to combine sugar, shortening, and cocoa, but no amount on the sugar. I already have half of my ingredients in the mixing bowl. Sigh