1Cream 1/2 cup of shortening and reguarl sugar together.
2Add the 2 egg yolks and mix until light colored
3In another bowl, sift together the cocoa, flour, baking powder, soda and 1 tsp salt.
4Mix the milk and 1 tsp of vanilla. Add alternately to the creamed mixture with the dry ingredients, mixing in between.
5Drop by teaspoonfuls onto an ungreased (I prefer to use parchment paper) cookie sheet(s). Make an even amount. You need to cookies for each Whoopsie!
6Bake at 375 degrees for about 8 to 10 minutes. Depends on how big of a cookie you want to make.
7While the cookies are cooling, make the filling by first beating the egg whites until stiff. Fold in a bit of the confectioner's sugar. Cream the 1/2 cup of shortening, then add the rest of the confectioner's sugar to the shortening. Add the 1/4 tsp of salt and 1 tsp of vanilla.
8Fold in the beaten egg whites.
9Put your cooled cookies together with filling and wrap in waxed paper.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...