Chocolate Cookie Sandwiches               (Beach cookies)

½ cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 ½ cups flour
1/3 cup unsweetened cocoa
½ tsp. baking soda
½ tsp. salt
¼ cup milk

Crème Filling

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 375, for 11-12 minutes or just until soft-set (do not overbake).  Cool 1 minute.  Remove from cookie sheet; cool completely on wire rack.  Prepare Crème Filling.  Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie.  Repeat with remaining cookies.

About 15 filled cookies.

Crème Filling
Cream 2 T. softened butter and 2 T. shortening in small mixer bowl; greadually beat in ½ cup marshmallow crème.  Blend in ¾ tsp. vanilla and 2/3 cups powdered sugar; beat to spreading consistency.