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Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 cup sugar

  3. 1 egg

  4. 1 teaspoon pure vanilla extract

  5. 1 3/4 cups all-purpose flour

  6. 1/2 cup unsweetened cocoa

  7. 1 1/4 teaspoons baking soda

  8. 1/8 teaspoon salt

  9. 1 cup buttermilk or sour milk **CREME FILLING**

  10. 1/4 cup butter

  11. 1/4 cup shortening

  12. 1 cup marshmallow creme

  13. 1 1/2 teaspoons pure vanilla extract

  14. 1 1/4 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preparation : Makes 16 to 18 filled cookies 1. Cream shortening and sugar in large mixer bowl.

  2. Add egg and vanilla; beat well.

  3. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture.

  4. Drop by tablespoons 2 inches apart onto lightly greased cookie sheet; bake in preheated 375 F. oven 8 to 10 minutes, or until cookie springs back when touched lightly in center. Cool.

  5. Prepare Creme Filling. Spread bottom of one cookie with 1 tablespoon of filling, cover with second cookie; repeat with remaining cookies. NOTE: To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup. Creme Filling 1. Cream butter and shortening; gradually beat in marshmallow creme.

  6. Blend in vanilla and confectioners' sugar; beat to spreading consistenc

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