Ingredients

Cookie:

1 cup Crisco shortening

2 eggs

2 cups granulated sugar

1 teaspoon vanilla extract

4 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup boiling water

1 cup powdered cocoa

1 cup milk

1 Tablespoon white vinegar

Filling:

5 Tablespoons flour

1 cup milk

1 cup confectioner’s sugar

1/4 teaspoon salt

1 cup margerine

1 teaspoon vanilla

Preparation

Cookies: 1)Cream first 4 ingredients together in a medium bowl. 2)Sift together next 4 ingredients in a large bowl. 3)Stir boiling water and cocoa togehter in a small bowl. 4)Make sour milk with milk and vinegar in a small bowl. Let sit a few minutes without stirring until milk sours. 5) Add creamed mixture from step 1 to flour mixture from step 2in large bowl. Add liquids from steps 3 and 4 alternately to large bowl. 6) Drop cookie batter by Tablespoonfuls on lightly greased cookie sheet. Allow room for cookies to spread. 7) Bake at 375 degrees for 10-15 minutes until puffed and baked through. 8) Cool cookies completely.

Filling:

  1. Cook flour and milk until thickened in small heavy saucepan.
  2. Let mixture cool completely.
  3. Cream together confectioner’s sugar, salt, margerine and vanilla in a medium bowl.
  4. Add flour and milk mixture to creamed ingredients. Mix and beat until smooth.
  5. Thickly spread filling on one Gob cookie and then place another on top to form a sandwich cookie. Repeat with remaining cookies and filling.
  6. Refrigerate filled cookies until 1 hour before serving.