Ingredients
1 cup shortening2 cups sugar2 large eggs1 cup sour cream1 cup hot brewed coffee1 teaspoon vanilla extract4 cups all-purpose flour3/4 cup baking cocoa2 teaspoons baking soda1/2 teaspoon baking powderFILLING:1/4 cup all-purpose flour3/4 cup 2% milk1 cup shortening2 cups confectioners’ sugar2 teaspoons vanilla extract1/8 teaspoon salt
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, coffee and vanilla. Combine the dry ingredients; gradually add to the creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until firm to touch. Remove to wire racks to cool.
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.
Spread 2 teaspoonfuls of filling on the bottom of half of the cookies; top with remaining cookies.
