1 c. shortening
2 eggs
2 tsp. baking soda
2/3 c. cold coffee (liquid)
2 c. sugar
3 c. flour
1 1/2 tsp. salt
1 c. sour cream

Cream shortening, sugar and eggs. Sift flour and soda. Add mixture alternately with milk and coffee. Drop by spoonfuls onto an UNGREASED cookie sheet. Bake 350 degrees, 10 minutes.

CREAM FILLING FOR GOBS:

4 tbsp. flour
1 c. butter
1 tsp. vanilla
1 c. milk
1 c. sugar

Blend flour and milk in a small saucepan. Cook until thick. Stir continuously and cool. The colder this is, the creamier the filling will be. Cream butter, sugar and vanilla until fluffy. Add the cooked, COOLED mixture and beat at HIGH speed until creamy. Continue to beat at LOW speed until it looks like whipped cream. If necessary, set mixing bowl down into a larger bowl filled with ice.

These cookies, after filling, must be wrapped separately and may be frozen.