2 cups flour
1/2 cup cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 pound room-temperature butter
1 cup granulated sugar
1 egg
2 tsp. vanilla
3/4 cup milk
1/2 cup powdered sugar
1 cup marshmallow creme
Heat oven to 350 degrees. Combine flour, cocoa, salt, baking powder, and soda. Beat 1/4 lb. of the butter and the granulated sugar until creamy. Beat in the egg and 1 tsp of the vanilla. Beat in half the flour mixture, the milk, and the remaining flour mixture. Drop 2 level Tablespoons per cookie about 5 inches apart on ungreased baking sheets. Spread each mound to form a circle approximately 2-1/2 inches in diameter. Bake until center springs back when pressed lightly, about 10 minutes. Beat remaining 8 Tablespoons butter with remaining 1 tsp. vanilla and confectioners sugar until smooth. Beat in marshmallow cream until mixture is light and fluffy. Spread filling on half the cookies. Top with remaining halves.
