Wendy, I found the same recipe as Elly posted in Gloria Pitzer's "Better Cookery Cookbook" which contains a collection of "secret recipes" from famous places. Gloria tries to duplicate recipes when the original recipes are unavailable. There was one change in her recipe however. Instead of 1/4 cup cocoa, she lists 1/2 cup cocoa.

Here are more detailed directions:
Blend all dough ingredients together until you can shape the dough into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2" apart on greased cookie sheets. Flatten each with smooth bottom of a drinking glass greased once and dipped into NESTLES' QUICK powder. (Or use sweetened chocolate drink powder). Bake at 400 degrees F. for 8 minutes. Remove cookies at once from baking sheet to paper toweling and immediately flatten each cookie with back of a pancake turner. Let cool 20 minutes.
Fill with cookie filling as thus directed:
Soften gelatin in cold water. Place in heatproof cup in pan of hot water until gelatin is transparent. Meanwhile beat Crisco until fluffy, adding vanilla and sugar a little at a time. Beat in gelatin mixture when it is completely cooled, but not "set" or firm. This is used to give the filling stability. When cooled, shape filling into 1" balls. Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded-out like the originals.

Hope this is helpful. GOOD LUCK!