2/3 c. shortening
1 1/4 c. sugar
2 eggs
2 1/2 c. flour
1/2 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cream of tartar
1 c. milk
1 1/2 tsp. vanilla

In large bowl cream shortening and sugar until light and fluffy. Add egg; beat well. Sift flour, cocoa, soda, salt and cream of tartar. Combine milk and vanilla. Add sifted ingredients to creamed mixture alternately with milk mixture. Beat just until smooth. Drop by rounded tablespoons 2" apart on lightly greased sheet. Bake in a 375 degree oven for 10 to 12 minutes or until no imprint is left when touched lightly. When cool, sandwich 2 cookies with spoonful of creme filling. Makes 2 dozen.

CREAM FILLING:

3 c. sifted confectioners' sugar
1/2 c. shortening
1/2 c. marshmallow creme
1/2 tsp. salt
3 tbsp. milk
1 tsp. vanilla

In bowl combine all ingredients. Beat smooth with electric mixer. If necessary blend in more milk, a teaspoon at a time to make filling spreadable.