1 C. All Purpose Flour, 1/4 C. Unsweetened Cocoa Powder, 1 tsp Baking Powder, 1/2 C. Sugar, 1 Lg Egg White, 1/4 C. Solid Vegetable Shortening, 1/2 C. Low Fat (1%) Milk, 3/4 Cup Marshmallow Spread
Preheat oven to 425. Combine flour, cocoa, and baking powder in small a bowl. With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended, about two minutes. Stir in the flour mixture, then the milk, until just blended.
Drop the cookie dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies. Bake until top springs back when lightly touched, 5-7 minutes. Cool completely on sheets on a rack. Spoon 2 tsps marshmallow spread on the bottoms of half the cookies. Top with the remaining cookies. Store in an airtight container for up to 3 days.
Not a NESTLÉ®-tested recipe.