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Title: Chocolate Cream-Filled Cookie Sandwich
Categories: Cookie Chocolate Dessert Fake Filling
Yield: 30 Servings
| COOKIES | ||
| 2 | c | Flour |
| 5 | tb | Unsweetened Cocoa Powder |
| 1 1/4 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 4 | tb | Butter, in chunks |
| 2 | tb | Shortening |
| 1 | c | Sugar |
| 1 | lg | Egg |
| 1 1/2 | ts | Vanilla |
| 1 | c | Milk |
| FILLING | ||
| 12 | tb | Butter or Margarine, softened |
| 3/4 | c | Confectioner's Sugar |
| 6 | tb | Marshmallow Cream |
| 1 1/2 | ts | Vanilla or any other extract that goes with chocolate |
In a small mixing bowl, stir to uniformly combine the flour, cocoa, soda, and salt. In a larger mixing bowl, use an electric mixer to beat butter, shortening, and sugar until just blended; add the egg and vanilla; beat mixture until smooth and creamy. By hand, add the flour mixture to the creamed mixture alternately with the milk; beat just until smooth. By rounded teaspoonfuls, drop the dough about 2" apart onto a greased cookie sheet. Bake at a preheated 400ø for about 10 minutes or until cookie centers are firm to the touch. Cool on wire racks. While cookies cool, make the cream filling. Place the softened butter or margarine in a mixing bowl; by hand, vigorously beat in the confectioner's sugar and extract. Then beat in the marshmallow cream until blended. When cookies are completely cooled, generously spread half the cookies with the cream filling. Top with the remaining cookies.
From: "Make Your Own Groceries" by Daphne Metaxas Hartwig Typed by Roberta Thompson 1-12-94
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