Directions: |
Directions:Preheat oven to 450ºF. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
Using an electric mixer, cream together the shortening and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and beat until completely smooth and combined. Reduce the mixer speed to low, add one-third of the flour mixture and beat until just combined. Add the sour milk and mix again, followed by another third of the flour mixture, the hot water, and then the remaining flour mixture. Drop the dough onto ungreased baking sheets using a teaspoon. Bake for 5 to 6 minutes. The cookies should look puffed and completely set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. |
Directions: |
Directions:Cream together the marshmallow fluff and butter on medium speed until light and fluffy. Reduce the speed to low and add the powdered sugar, and vanilla extract. Mix until all of the sugar has been incorporated, then increase the speed to medium and beat until the mixture is light and fluffy.
Using a pastry bag or Ziploc bag with the corner snipped off, spread some of the filling onto the bottom side of half of the cookies. Top with the remaining cookies. The gobs can be stored at room temperature in an airtight container for up to 5 days. |
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