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Cookies 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. Filling 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 Tbsp. water) 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |