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1
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.
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To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening.
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Add eggs and mix well.
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Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt.
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5
Add to the wet ingredients, alternating with the buttermilk.
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Add 1 teaspoon of the vanilla and mix well.
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Drop by tablespoonfuls onto the prepared baking sheets.
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Bake until tester comes out clean, about 10 minutes.
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Remove from the oven and cool on wire racks.
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To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff.
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11
Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well.
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12
Add the milk and sugar, and beat until smooth.
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13
Lay half of the cookies flat on a work surface.
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14
Divide the filling among the cookies, spreading out to the edges.
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15
Top with the remaining cookies to form sandwich pies.
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Serve immediately, or cover tightly and refrigerate before serving.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
