4 c. flour
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
1 c. shortening
1 c. cocoa
2 eggs (or 2 egg yolks)
2 tsp. vanilla
1 c. thick sour milk
1 c. cold water

FILLING:

2 beaten egg whites
1 tbsp. vanilla
2 c. powdered sugar
Dash salt
3/4 c. Crisco or butter

Cream together sugar, salt, shortening, vanilla and eggs. Sift together flour, soda and cocoa. Add this to the first mixture alternately with water and sour milk. (Sour milk can be made by adding 1 teaspoon of vinegar to 1 scant cup of milk and stirring.) If milk is not thick, slightly more flour may be needed.

Drop by spoonfuls onto lightly greased cookie sheet and bake at 400 degrees until done in enter; time depends on size of desired cookie "pies". Cool cookies on rack before assembling pies.

FILLING: Beat egg whites, vanilla and butter. Add powdered sugar and a dash of salt. Beat until smooth and creamy.

Assemble pies by sandwiching 2 cookies of similar size and shape together with filling. To do this, spread filling onto bottom, flat surface of 1 cookie; then place second cookie, top side up, onto the filling, matching edges. (Putting the bottoms of the cookies together with the filling makes a more rounded, attractive cookie pie.) This cookie takes considerable time and effort; however, it is worth it for kids of all ages love this luscious cookie. I sometimes make the cookies in advance and freeze them in a plastic container with waxed paper or plastic wrap between the layers of cookies.