2 c. flour
1/2 c. cocoa
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1/2 tsp. vanilla
1 c. milk

Sift together flour, cocoa, baking soda and salt. Cream butter and sugar. Add egg and vanilla. Alternately beat in flour mixture and milk until smooth.

Drop by tablespoonfuls onto ungreased baking sheets to form 24 rounds. Bake at 425 degrees for 7 minute or until done, remove from sheets, cool on wire racks.

1 c. confectioners' sugar 1/2 tsp. vanilla 2 egg whites 1 1/4 c. confectioners' sugar

Gradually add 1 cup confectioners' sugar to softened butter. Add vanilla. Beat egg whites until foamy, beat in 1 1/4 cups confectioners' sugar until blended. Thoroughly combine both mixtures. Spread on flat side of 12 rounds, top with remaining rounds. Store in refrigerator.