6 tbsp. vegetable shortening
1 c. sugar
1 egg
2 c. flour
1/2 c. cocoa powder
1/4 tsp. salt
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda, dissolved in 1/2 c. hot water

CREAM FILLING:

3/4 c. shortening
3 c. confectioners' sugar
1 lg. egg white
1 tsp. vanilla

1. Make cookies: Cream shortening until fluffy, then add sugar. Beat in egg. Sift flour, cocoa and salt onto waxed paper. Combine buttermilk and vanilla.

2. Add sifted dry ingredients to creamed mixture, alternately with buttermilk-vanilla combination, beginning and ending with dry ingredients. Beat in baking soda water solution. Mixture will be the consistency of a thick cake batter.

3. Drop by rounded spoonful onto very lightly greased cookie sheet, spacing 1 1/2 inches apart. Bake at 400 degrees for 8 to 10 minutes. Bake until a finger pressed in center leaves a print, but springs back.

4. Prepare filling by beating shortening with 1 cup 10x sugar. Beat in egg white and vanilla and enough of the 10x sugar to make a good spreading consistency. Sandwich cookies together with filling.