Ingredients
1
cup granulated sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
1
cup milk
2
cups all-purpose flour
1/2
cup unsweetened baking cocoa
1 1/2
teaspoons baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
3
cups powdered sugar
1
jar (7 oz) marshmallow creme
6
tablespoons butter or margarine, softened
6
tablespoons shortening
5
to 6 teaspoons milk
1 1/2
teaspoons vanilla
6
drops red food color, if desired
Crushed candy canes or other candies, if desired
Preparation
Heat oven to 375°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, 1 teaspoon vanilla and the egg with electric mixer on medium speed until well blended. Stir in 1 cup milk (mixture will look curdled). Stir in remaining cookie ingredients.
Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.
Bake 7 to 9 minutes or until edges appear set. Cool 1 minute; remove cookies to cooling rack. Cool completely.
In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with 2 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candy. Store in tightly covered container.
