1 c. butter
2 c. sugar
2 egg
3 1/2 c. flour
1 c. cocoa
2 tsp. salt
2 tsp. baking soda
1 c. milk soured in 1 tbsp. cider vinegar
1 c. hot water or coffee

Cream the shortening and sugar in a large mixing bowl. Beat in the eggs, one at a time. In another bowl, sift the flour with the cocoa, salt and baking soda. Gradually add this to the creamed mixture alternately with the milk. Mix in the hot water or coffee.

Drop by teaspoonfuls onto greased cookie sheets, placing about 3 inches apart. Bake in a preheated 375 degree oven for 8 minutes. Store on waxed paper until all the cookies have been baked.

FILLING:

2 egg whites
1 tbsp. vanilla
4 tbsp. milk
2 c. confectioners' sugar
4 tbsp. flour
1 c. vegetable shortening
1/2 c. butter

Beat the egg whites until fluffy. Gradually beat in the vanilla, milk, sugar and flour. Add the shortening and butter and beat until very fluffy. Put between 2 cookies. These freeze well if wrapped individually.