Ingredients
- 1 cup granulated sugar
- 1 3/4 cups shortening
- 2 large eggs*
- 2 cups all-purpose flour
- 1/2 cup baking cacao
- 1 1/2 teaspoons sodium bicarbonate
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon plus 1 teaspoon pure vanilla flavoring
- 2 large egg-whites-
- 1 tablespoon vanilla flavoring
- 1/4 cup dairy
- 3 cups confectioners' sugar
Directions
Preheat oven to 350 levels F. Grease 2 baking sheets and hang aside.
To help make the cookies, inside a large bowl utilizing an electric mixer. cream together the sugar and 1/2 cup from the shortening. Add eggs and blend well.
Onto a sheet of waxed paper, sift together the flour, cacao, sodium bicarbonate and salt. Increase the wet ingredients, alternating using the buttermilk. Add 1 teaspoon from the vanilla and blend well. Visit tablespoonfuls to the prepared baking sheets. Bake until tester arrives clean, about ten minutes.
Remove in the oven and awesome on wire racks.
To help make the filling, inside a large bowl utilizing an electric mixer, beat the egg-whites until stiff. Add some remaining 1 1/4 glasses of shortening and 1 tablespoon of vanilla, and blend well. Add some milk and sugar, and beat until smooth.
Lay 1 / 2 of the cookies flat on the work surface. Divide the filling one of the cookies. distributing to the perimeters. Top using the remaining cookies to create sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and gently-cooked eggs because of the slight chance of Salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly-refrigerated, clean, grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering.
Recipe thanks to Emeril Lagasse, 2002