Preparation:
Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350*F for 11 to 12 minutes or just bake until soft-set (do not overbake). Cool 1 minute. Remove from cookie sheet; cool completely on wire rack.
Prepare Cream Filling: Cream butter and shortening in small mixer bowl; gradually beat in marshmallow cream. Blend in vanilla and confectioners' sugar; beat to spreading consistency.
Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie. Repeat with remaining cookies and filling. Makes about 15 filled cookie |