- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 cup hot brewed coffee
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- FILLING:
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup butter or margarine, softened
- 1/4 cup shortening
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. beat in sour cream, coffee and vanilla.
- Combine the dry ingredients; gradually add to the creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until firm to touch. Remove to wire racks to cool.
- In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. In a mixing bowl, combine remaining filling ingredients; add milk mixture and mix well.
- Spread 2 teaspoonfuls of filling on the bottom of half of the cookies; top with remaining cookies.