SHELL:

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

FILLING:

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

Sift together flour, cocoa, baking soda, salt. Cream together butter and sugar; add egg and vanilla. Alternate with flour mixture and 1 cup milk until smooth. Drop by teaspoonful onto ungreased cookie sheet and bake at 425 degrees for 7 minutes.

FILLING: Beat 2 egg whites until foamy, then beat butter and sugar. Combine with egg whites and 1 1/4 cups confectioners' sugar. Fill shells. Makes 24 small rounds. Keep refrigerated.