CHOCOLATE SANDWICH COOKIES

INDIANA, PENNSYLVANIA

PREP: 30 min. + cooling

BAKE: 10 min. • MAKES: 4 dozen

1 cup shortening

2 cups sugar

2 large eggs

1 cup (8 ounces) sour cream 1 cup hot brewed coffee 1 tsp. vanilla extract

4 cups all-purpose flour

¾ cup baking cocoa

2 tsp. baking soda

½ tsp. baking powder FILLING:

¼ cup all-purpose flour

¾ cup 2% milk

1 cup shortening

2 cups confectioners’ sugar 2 tsp. vanilla extract

⅛ tsp. salt

DIRECTIONS

1. In a large bowl, cream the shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, hot coffee and vanilla extract. Combine the dry ingredients; gradually add to the creamed mixture and mix well.

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350¡ for 9-11 minutes or until firm to the touch. Remove to wire racks to cool completely.

3. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature, about 20 minutes.

In a large bowl, beat shortening, confectioners’ sugar, vanilla and salt until smooth. Add milk mixture; beat until light and fluffy.

4. Spread 2 teaspoonfuls of the filling on the bottom (flat side) of half of the cookies; top with the remaining cookies.