• Makes6 servings

So it’s cookies. At least these don’t have a five-year shelf life.


  • 1 cup butter

  • 1/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 2/3 cup unsweetened cocoa powder

  • 1 to 2 tbsp milk, (if needed)


  • 1 7-g pkg unflavoured gelatin, (1 tbsp)

  • 1/4 cup cold water

  • 1 cup solid vegetable shortening

  • 1 tsp vanilla

  • 4 cups icing sugar


  • First make the cookies. In a large bowl, with an electric mixer, beat together the butter and sugar until creamy. Add the egg and the vanilla, and continue beating until the mixture is fluffy – about 2 or 3 minutes.

  • In another bowl, stir together the flour, cocoa powder and baking soda. Add this to the butter mixture in two or three parts, blending well. At this point, you may beat in the milk, 1 tbsp (15 mL) at a time, if the dough seems too stiff and crumbly. It should be firm enough to handle, but not so dry that it won’t stick together. Refrigerate dough for 30 minutes.

  • Preheat the oven to 350°F (180°C). Lightly grease a cookie sheet (or two) or line with parchment paper.

  • By hand, form the dough into 1 in. (2 cm) balls. Place on the prepared cookie sheet, leaving 2 in. (4 cm) between them (for spreading). Now – this is the fun part – press each ball down to about ¼ in. thickness, using the bottom of a glass or, if you have one, an embossed cookie press. (The cut side of a potato can be engraved with fancy designs and used as a customized cookie squisher!) Bake for 10 to 12 minutes, or until the cookies are just set in the middle. Remove to a rack to cool completely.

  • Meanwhile make the filling. Sprinkle the gelatin powder into the ¼ cup (50 mL) of cold water. Don’t stir – just let it soften for a few minutes while you gather the remaining ingredients.

  • In a mixing bowl with an electric mixer, beat the solid vegetable shortening with the vanilla and icing sugar just until combined. Add the softened gelatin mixture and continue beating until the filling is creamy and fluffy. Cover the bowl and refrigerate for about 30 minutes to allow it to firm up slightly. You’ll see why in a minute.

  • When everything is cooled and chilled & you’re ready to put it all together. Call in the kids. By hand, gather up a bit of the white filling and gently roll it into a 1 in. (2 cm) ball. Place it on the bottom side of a chocolate cookie. Place a second cookie on top (bottom side in) and gently press the two cookies together until the filling almost (but not quite) squishes out the sides. Repeat with the remaining cookies and filling. (The recipe makes more filling than you’ll need. You can freeze the extra for another use, or simply eat it with a spoon. Oh, just kidding.)

  • Is this great or what?

This article was originally published on Feb 01, 2004

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