1/4cup+ 2 tablespoons natural cocoa OR 3 tablespoons each black cocoa and natural cocoa
2cupsall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
1cupmilk
1teaspoonvanilla
Filling:
1cupshortening
1cupconfectioners' sugar or glazing sugar
1 1/3cupsMarshmallow Fluff or marshmallow creme
1/4teaspoonfine salt OR the salt of your choice dissolved in 1 tablespoon water
1 1/2teaspoonsvanilla
Instructions
Cookies:
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake. Smooth the tops into shape with an offset spatula
Bake the cakes for about 15 minutes, or until they're firm to the touch. Remove them from the oven and cool completely on a rack.
Filling:
Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes.
Notes
You can make different sizes of cakes; just adjust the baking times so that the cakes set but don't burn.