Ingredients
2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 cup vegetable shortening
1 egg
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups milk, divided
16 oz. of your favorite vanilla frosting
(I used Betty Crocker’s Rich & Creamy Vanilla Frosting)
Preparation
Preheat oven to 350 degrees (F).
In a medium bowl, add the flour, cocoa powder, and baking soda. In a large bowl, add the shortening, egg, vanilla extract, sugar, and salt. Using an electric hand mixer, beat the ingredients of the large bowl together until evenly moist (this should take 15 seconds at most). Pour in half of the milk and continue beating. Add half of the flour mixture and continue beating. Add the rest of the milk. Continue beating. Add the rest of the flour mixture. Beat until fluffy and smooth.
Using a 1/3 cup measuring cup, scoop the batter and drop it onto a cookie sheet. Make each droplet about 2 inches apart; the cookies will spread as they bake. Bake for 15 minutes, or until edges of the cookies are firm. Let cool completely. For small cookies, use a tablespoon as your scoop. As with the bigger cookies, keep the droplets about 2 inches apart. Bake for 10 - 12 minutes, or until edges of the cookies are firm. Let cool completely.
Once cookies are completely cool, slice the cookies horizontally, like an english muffin. Spread your favorite vanilla frosting on the bottom half & replace the top, making a sandwich.
Eat fresh, pack in a lunch, or freeze (and eat frozen!). Enjoy!
