| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | tb | VEGETABLE SHORTENING; (3/4 CUP) |
| 2 | c | SUGAR |
| 2 | EGGS | |
| 4 | c | SIFTED ALL PURPOSE FLOUR |
| 1 | c | UNSWEETENED COCOA POWDER |
| 1/2 | ts | SALT |
| 1 | c | BUTTERMILK |
| 2 | ts | VANILLA |
| 2 | ts | BAKING SODA DISSOLVED IN 1 CUP HOT WATER |
| 1 | c | BUTTER; (OR 1/2 CUP BUTTER AND 1/2 VEGETABLE SHORTENING |
| 5 | c | #10x CONFECTIONARY SUGAR SIFFTED |
| 2 | EGG WHITES | |
| 2 | ts | VANILLA |
INSTRUCTIONS
COOKIE CREAM FILLING as per Betty Martz Cookie: Cream: shortening until light add: sugar gradually and cream Beat; in eggs add: buttermilk & vanilla drop: by teaspoon on well greased cookie sheet Bake 400 degrees 8 to 10 minutes CREAM FILLING: BEAT BUTTER AND SHORTENING WITH 1 CUP CONFECTIONARY SUGAR UNTIL FLUFFY. BEAT IN EGG WHITES BEAT IN REMAINING SUGAR TO MAKE FROSTING SPREADABLE. SPREAD ON ONE COOKIE AND PUT ANOTHER COOKIE ON TOP. Posted to EAT-L Digest by Ruth Rivera <riverar@JUNO.COM> on Feb 9, 1998
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