1/2 c. butter, softened
1 c. white sugar
1 egg
1 c. evaporated milk
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter, softened
1 c. confectioners sugar
1/2 tsp. vanilla extract
1 c. marshmallow cream

Preheat oven to 400°F. Lightly grease a cookie sheet. To make cookie crust: In a large mixing bowl, cream together 1/2 cup butter and white sugar. Add egg, evaporated milk and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined. Drop the dough into greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.

Bake for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least 1 hour before filling.

To make marshmallow filling: In a medium mixing bowl, blend together 1/2 cup butter, confectioners sugar, flavored extract and marshmallow cream. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of cookie crust, then covering filling with flat side of another cookie crust.

Yield: 2 dozen pies.