1 ½ cups cocoa powder
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ cups butter
1 ½ cups sugar
2 pcs. eggs
2 tsp. vanilla
½ cup buttermilk
1 cup lukewarm water or brewed coffee
½ cup vegetable shortening
½ cup butter
2 cups powdered sugar
3 tsp. vanilla extract
1 cup corn syrup
- Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
- In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
- In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
- Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm.) apart.
- With moistened fingers or with the back of a spoon, smooth the tops of the cookies. Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back.
- Remove from oven and transfer to a wire rack to cool completely.
- Beat the shortening and butter until soft and creamy.
- With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes.
- Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup.
- Continue to beat until the filling looks like soft mayonnaise.