1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. unsifted all purpose flour
1/2 c. Hershey's cocoa
1 1/4 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk or sour milk

Cream shortening and sugar in large mixer bowl until light and fluffy. Add egg and vanilla; beat well. In a separate bowl, combine flour, cocoa, baking soda and salt; add alternately with buttermilk or sour milk to creamed mixture. Beat well. Drop by tablespoonfuls onto a lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until cookie springs back when touched lightly in center. Remove from cookie sheet; cool on wire rack. Press cookies together in pairs using 1 to 1 1/2 tablespoons Marshmallow Creme filling.

To sour milk: use 1 tablespoon vinegar plus milk to equal 1 cup.

MARSHMALLOW CREME FILLING:

1/4 c. butter, softened
1/4 c. shortening
1 c. marshmallow creme
1 1/2 tsp. vanilla
1 1/4 c. confectioners' sugar

Combine butter and shortening in small mixer bowl; blend well. Gradually add marshmallow creme, blending well. Blend in vanilla and confectioners' sugar until smooth.