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30 minutes
Prep: 15 minutes
Cook: 10 minutes
1459 calories per serving view nutrition facts
3 dozen
suggest servings
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| 3 | cups | flour, all-purpose | |
| 1 1/2 | cups | sugar | |
| 3/4 | cup | cocoa powder | |
| 3/4 | teaspoon | salt | |
| 3 | teaspoons | baking powder | |
| 1 1/2 | cups | milk | |
| 2 | large | eggs | |
| 1 1/2 | teaspoons | vanilla extract | |
| 3/4 | cup | vegetable shortening | |
| Filling | |||
| 3/4 | cup | butter | softened |
| 2 | cups | powdered sugar | |
| 1/8 | teaspoon | salt | |
| 1 | jar | marshmallow cream | |
| 1 1/2 | teaspoons | vanilla extract | |
| 1 | tablespoon | milk | |
Blend together dry ingredients and then add all wet ingredients.
Blend thoroughly.
Drop by rounded teaspoons onto an ungreased cookie sheet.
Leave space and only use a teaspoon,they spread.
Bake at 400 degrees F. for 7-8 minutes.
Remove immediately and cool.
For the filling, blend all and beat with mixer till fluffy.
Spread filling on one cookie and top with another, sandwich style.
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 25.0g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 882mg | 37% |
| Total Carbohydrate 260.0g | 87% |
| Dietary Fiber 8.0g | 32% |
| Sugars 163.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 27% | Vitamin C | 0% | |
| Calcium | 24% | Iron | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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