3/4 cup shortening
2 cups semisweet chocolate chips
3/4 cup cocoa blended with water, divided
1 1/2 cups shortening
1 1/2 cups white sugar
1 (18.25 ounce) can nonfat evaporated milk
2 egg whites
3 1/4 cups semisweet chocolate chips
1/2 cup white chocolate covered almonds, chopped
2 teaspoons vanilla extract
Preheat oven to 450 degrees F (220 degrees C). With electric mixer on low, cream together the shortening and 1 cup of sugar, alternately with the 2 cups water.
In a medium bowl, cream together the 1 cup of shortening, cocoa and 2 cups water, one cup at a time, until well blended. Beat in the 2 egg whites. Gradually blend in the sifted ingredients to form a smooth cream.
Divide 1/2 of the mixture into 3 balls; press 1 ball of cream into each cookie. Make 18 cookies. Place a tray of the cookies into a container, buttered foil-covered, and top with 1 teaspoon of vanilla extract.
Bake for 8 to 10 minutes in the preheated oven, until the top is lightly browned and slightly sticky. Cool completely. Fold the top onto the rest of the cookies and repeat with the remaining mixture. Place remaining tin foil on top, and repeat with the remaining cookie layers. Top with chopped almonds. Refrigerate for 2 hours. To decorate, layer chocolate covered almonds first (or first few layers), then the remaining three layers of cookies. Decorate by pressing nuts on top of cooled cookies. Refrigerate until ready to use.
It was good but nothing really special about it.
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