Cookies:

1/2 c. baking cocoa
1/2 c. hot water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
2 2/3 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1/2 c. buttermilk

In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Flatten slightly with a spoon.

Bake at 350°F for 10 to 12 minutes or until firm to the touch. Remove to wire racks to cool.

Filling:

3 tbsp. all purpose flour
dash salt
1 c. milk
3/4 c. shortening
1 1/2 c. confectioners sugar
2 tsp. vanilla extract

In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator.

Yield: 2 dozen.