Gobs Cookies

Makes about 5½ dozen cookies

  • 4 cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon baking soda
  • 2 cups sugar
  • ½ cup shortening, unsalted
  • ½ cup cocoa
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 cup hot water

Preheat oven to 425°. Sift together the first four ingredients and set aside. Use the mixing blade in a stand mixer to cream together sugar and shortening. Blend in cocoa. Add eggs and vanilla. Stir in buttermilk and hot water. Fold dry ingredients into wet ingredients. The result will be a heavy batter, not a dough. Drop teaspoon-sized batter balls onto a greased cookie sheet. Bake 8–10 minutes, until toothpick comes out dry. Let pan rest 2–5 minutes before removing cookies to a cooling rack or towel. Allow cookies to cool to room temperature before filling.

Filling

  • 1½ cups whole milk
  • 8½ tablespoons flour
  • 2 cups powdered sugar
  • 1 cup butter
  • 1 teaspoon vanilla

In a small saucepan, whisk together milk and flour. Cook over medium heat, stirring continuously, until paste-like, about 5–7 minutes. Cool to room temperature. Using a mixer, beat in powdered sugar and butter. Mix in vanilla. Chill. Spread filling on one cookie, and top with another. Cookies keep in a cool place for three days.