- 1/2 cup [115 g] shortening
- 2 eggs, beaten
- 1 cup [200 g] sugar
- 1 1/2 cups [210 g] pastry flour
- 6 tablespoons [90 mL] cocoa powder
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] milk
- 1 teaspoon [5 mL] vanilla
- Vanilla frosting, to taste
- 1/2 bar paraffin
- 6 ounces [170 g] semi-sweet chocolate squares
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- Preheat oven to 350°F [180°C].
- Cream shortening.
- Beat in beaten eggs and sugar.
- Into a small bowl, sift together pastry flour, cocoa powder, baking soda and salt.
- Mix dry ingredients, alternately with milk and vanilla, into creamy mixture.
- Drop dough, into 1 teaspoon [5 mL] mounds, onto a greased cookie sheet.
- Bake dough into preheated oven, for 8 to 10 minutes.
- Transfer baked cookies onto a wire rack; les to cool completely.
- Frost half of cookies with vanilla frosting; top with remaining cookies.
- Into the top part of a double-boiler, melt togehter paraffin and semi-sweet chocolate squares; remove from heat.
- Dip each filled cookie into melted chocolate, until completely coated.
- Leave to dry onto wire racks.
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