6 tbsp. shortening (butter)
1 c. milk
1 tsp. vanilla
2 c. flour
5 tbsp. cocoa
1 1/2 tsp. baking soda
1 tsp. salt

Cream shortening and sugar. Add milk and vanilla. Sift flour, cocoa, baking soda and salt together and add to shortening mixture. Drop by tablespoon on ungreased cookie sheet, allowing room for dough to expand. Bake at 425 degrees for 7 minutes. Put together when cooled with Butter Cream Frosting.

BUTTER CREAM FROSTING:

1/2 c. milk
1 c. butter (or 1/2 c. Crisco and 1/2 cup butter)
3/4 c. granulated sugar
1/4 c. flour

Cook over low flame the milk and flour to form medium paste, stirring constantly. Cream butter and sugar. This must be done on an electric beater. Beat about 4 minutes, add cooled paste and continue beating. The more it beats, the fluffier it becomes. Use any flavoring you want. Is particularly good on angel food cake tinted pink and flavored with maraschino cherry juice. Also with crushed pineapple or grated lemon rind and juice. Baking cocoa added to the sugar mixture makes a mellow chocolate.