1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 c. baking cocoa
1 1/4 tsp. baking soda
1 c. sour milk (use 1 tbsp. vinegar plus milk to equal 1 c.)

Cream shortening and sugar in large mixer bowl. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda, and salt; add alternately with sour milk to creamed mixture. Drop by tablespoons 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes or until cookie springs back when touched lightly in center. Cool.

Prepare filling. Spread bottom of one cookie with 1 tablespoon of filling; cover with second cookie.

FILLING:

Cream 1/4 cup butter and 1/4 cup shortening; gradually beat in 1 cup marshmallow creme. Blend in 1 1/2 teaspoon vanilla and 1 1/4 cup confectioners' sugar; beat to spreading consistency.