For the chocolate wafers:
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 cup sugar
For the filling:
3 cups sifted confectioners’ sugar
1 stick of butter
1 teaspoon vanilla extract
1/3 cup vegetable shortening
Mix the flour, cocoa, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a greased baking sheet. Bake for 12 minutes, at 350°. Set baking sheets on a rack to cool.
To make the cream filling, mix confectioners’ sugar, butter, vanilla, and shortening until filling is light and fluffy.
Place the cream filling in-between two chocolate wafers. To improve the flavor, dunk the cookie in a large glass of milk.