1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/3 c. Hershey's cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. milk
Creme Filling

Cream shortening, sugar, egg and vanilla in large mixing bowl until light and fluffy.

Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet.

Bake at 375 degrees for 11-12 minutes or just until soft set. (Do not overbake.) Cool 1 minute. Remove from cookie sheet, cool completely on wire rack.

Prepare creme filling. Spread bottom of one cookie with 1 tablespoon filling. Cover with another cookie.

CREME FILLING:

2 tbsp. butter
2 tbsp. shortening
1/2 c. marshmallow creme
3/4 tsp. vanilla
2/3 c. confectioners' sugar

Cream butter and shortening in small bowl. Gradually beat in marshmallow creme. Blend in vanilla and confectioners' sugar. Beat to spread consistency.