Moon Pies

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease baking sheets. (5 minutes)

Recipe View 10 mins In a small bowl, whisk together the cocoa powder and boiling water until smooth. Allow to cool for 5 minutes. (10 minutes)

Recipe View 7 mins In a medium bowl, cream together 1/2 cup shortening and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and the cooled cocoa mixture. (7 minutes)

Recipe View 5 mins In a separate bowl, whisk together 2 2/3 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Do not overmix. (5 minutes)

Recipe View 8 mins Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (8 minutes)

Recipe View 25 mins Bake for 10-12 minutes, or until the cookies are set and slightly firm to the touch. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. (25 minutes)

Recipe View 3 mins While the cookies are cooling, prepare the filling: In a small saucepan, whisk together 2 tablespoons flour and a pinch of salt. Gradually whisk in the milk until smooth. (3 minutes)

Recipe View 15 mins Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Remove from heat, cover, and refrigerate until completely cooled. (15 minutes cooling)

Recipe View 10 mins In a medium bowl, cream together 3/4 cup shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla extract and the cooled milk mixture, beating until the filling is smooth and creamy. (10 minutes)

Recipe View 15 mins Once the cookies and filling are completely cooled, spread a generous amount of filling on the bottom of one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies and filling. (15 minutes)