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.