1/2 c. vegetable shortening
1 c. brown sugar
1 large egg
1/4 c. PLUS 2 Tbsp. cocoa powder
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 c. milk (regular or low-fat, NOT nonfat)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large mixing bowl, cream together shortening, brown sugar, and
egg. In a separate bowl, whisk together the cocoa, flour, baking
powder, baking soda, and salt. In another small bowl, stir
together the vanilla and milk.
Alternate adding together the dry ingredients and milk mixture to
the shortening mixture, beating until smooth. Drop the stiff
batter by the 1/4-cupfuls onto prepared baking sheets, about 2
inches apart (this is important because they spread a LOT). Or
drop by tablespoons for smaller, more reasonable size cookies.
Bake for about 15 minutes, or until firm to the touch. Remove from
oven and transfer to rack to cool completely.
1 c. vegetable shortening
1 c. confectioners' sugar
1 1/3 c. marshmallow fluff or marshmallow creme
1/4 tsp. extra fine salt (or 1/4 tsp. table salt dissolved in 1
1 1/2 tsp. vanilla extract
Beat all ingredients together. Spread half of the cookies with the
filling, using about 1/4 c. for each. Top with remaining cookies,
For best storage, wrap each cookie individually.
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