½ cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1½ cups flour
½ cup Hershey’s® Cocoa
½ tsp. baking soda
½ tsp. salt
¼ cup milk
Crème Filling:
2 tbsp. margarine, softened
2 tbsp. shortening
½ cup marshmallow crème
2/3 cup powdered sugar
¾ tsp. vanilla
In large bowl, beat ½ cup shortening, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt, add alternately with milk to shortening mixture, beating until mixture is well blended.
Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for
10 to 11 minutes or just until cookies are soft-set. (Do not overbake).
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Meanwhile, in small bowl, beat margarine and 2 tbsp. shortening until blended. Gradually beat in marshmallow creme. Add powdered sugar and vanilla; beat to spreading consistency.
Spread bottom of one cookie with about 1 tbsp. of Crème Filling; cover with another cookie. Repeat with remaining cookies and filling.
About 15 filled cookies
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