Ingredients
12
12 servings
- •1 cup white sugar
- •0.5 cup unsalted butter, softened
- •1 egg
- •2 cups all-purpose flour
- •0.5 cup unsweetened cocoa powder
- •1.5 teaspoons baking soda
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •1 cup milk
- •1 teaspoon vanilla extract
- •0.5 cup milk
- •2.5 tablespoons all-purpose flour
- •0.5 cup white sugar
- •0.5 cup shortening
- •0.5 teaspoon vanilla extract
- •0.25 teaspoon salt
Instructions
- Make the cake batter: Beat sugar and butter in a mixing bowl with an electric mixer until creamy. Mix in egg.
- Sift flour, cocoa powder, baking soda, baking powder, and salt together into a bowl. Gradually mix dry ingredients into wet ingredients. Mix in milk and vanilla.
- Drop heaping tablespoons of batter onto ungreased cookie sheets to make an even number of cookies; there should be about 24.
- Bake in the preheated oven until cookies spring back when touched or a toothpick inserted into the center comes out clean, 7 to 8 minutes. Remove from the oven and let cool completely.
- While the cookies are cooling, make the filling: Whisk milk and flour together in a saucepan over low heat until a thick paste forms. Remove from the heat and cool completely.
- Beat sugar, shortening, vanilla, and salt in a bowl until creamy. Add cooled paste mixture and beat until fluffy; this could take some time and if paste is not completely cooled, it will look curdled.
- Spread filling onto half of the cooled cookies; sandwich with remaining cookies.
Nutritional Facts
Per 12 servings
- Calories: 347
- Carbohydrate: 46g
- Fat: 18g
- Fiber: 2g
- Protein: 4g
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