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1
Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball.
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2
Let it stand 20 minutes, loosely covered.
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3
Form dough into marble-sized balls.
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4
Place 2 inches apart on greased cookie sheet.
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5
Flatten each with smooth bottom of drinking glass greased once and dipped into the cocoa powder.
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6
Makes 2 dozens.
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7
Bake at 400F (200C).
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8
for 8 minutes.
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9
Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner.
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10
Let cool 20 minutes.
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11
Fill with COOKIE FILLING mixture.
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12
Soften gelatin in cold water.
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13
Place in heatproof cup in pan of hot water til gelatin is transparent.
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14
Meanwhile beat Crisco until fluffy, adding vanilla and sugar gradually.
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15
Beat in gelatin mixture when it is completely cooled, but not yet set or firm.
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16
This is used to give the filling stability - as well as protein!
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17
When cooled, shape filling into 1 inch balls.
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18
Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded-out like the originals.
