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
1/4 tsp. cream of tartar
1/2 tsp. salt
1 1/2 tsp. vanilla
1 c. milk

Cream shortening and sugar; add eggs and beat well. Mix and sift together flour, cocoa, soda, cream of tartar and salt; add to creamed mixture alternately with milk which vanilla has been added. Drop by teaspoonfuls on greased cookie sheet. Try to keep cookies about the same size so they match up when sandwiched together.

Bake in a moderately hot oven, 375 degrees, for 10 to 15 minutes or until cookie springs back when gently pressed. Remove cookies to rack and cool well.

Make filling. Sandwich two cookies with filling, using abut a tablespoon for each pair. Makes about 24 filled pies.

FILLING:

1 lb. pkg. confectioners' sugar
1/2 c. shortening, such as Crisco
1 tsp. vanilla
1/2 tsp. salt
1/2 c. marshmallow fluff
Enough milk to moisten

Place above ingredients in a large mixing bowl; beat until mixture is light and fluffy. Use only enough milk to make spreadable consistency.

This is a popular New England recipe, my mom's version, it's the best. The cocoa allows cake like cookie, a not too sweet taste, to contrast with filling.