Yield Makes 2 dozen sandwiches Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined. Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter. Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don’t want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don’t end up with leftover whites!! In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end. Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely. To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners’ sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
