WHOOPIE PIE:

2 c. sugar
3/4 c. shortening
2 eggs, slightly beaten
2 c. milk
2 tsp. vanilla
10 tbsp. cocoa
4 c. flour
2 1/2 tsp. baking soda
Pinch of salt

FILLING:

1 1/2 c. shortening
1 1/2 c. confectioners sugar
12 tbsp. marshmallow fluff
2 tsp. pure vanilla

Cream shortening and sugar. Combine beaten eggs, milk and vanilla and beat into creamed mixture. Slowly stir sifted dry ingredients into the creamed mixture, and beat on medium speed about 2 minutes. Drop with tablespoon onto greased and floured cookie sheet (enough dough to make a baked cookie about 2 to 2 1/2 inches). Bake at 350 degrees until cookie just springs back when pressed in center with finger. Remove to rack and cool completely before filling.

Combine fluff, shortening, and vanilla and beat until well mixed. Slowly add confectioners sugar until well mixed. Place a generous amount on the flat side of one cookie and top with another cookie. Makes about 2 dozen whoopie pies.

These store well in an airtight container in the refrigerator and also freeze well.