Recipe: Baby Moon Pies with Marshmallow Cream Filling

BABY MOON PIES

"The cookies used to make these Moon Pies are great on their own. Don't panic if you make the dough and it seems too thin. It firms up during the chilling process to make a perfectly shaped cookie. I omit the nuts when using the cookies for Moon Pies."

FOR THE COOKIES:
1/4 cup butter
1/4 cup vegetable shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1/2 cup unsweetened cocoa powder
1 3/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
FOR THE FILLING:
1/2 cup vegetable shortening or butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme
Red, white and blue sprinkles (optional, for garnish)

TO MAKE THE COOKIES:
Cream butter, shortening, sugar and egg until light and fluffy. Stir in buttermilk and vanilla; set aside.

Sift dry ingredients together and stir into the creamed mixture. Add nuts (if using) and mix well. Chill at least one hour.

Drop small amounts of the dough approximately 2 inches apart on a greased or nonstick cookie sheet. (I use the large end of a melon baller to make the right size for Baby Moon Pies.)

Bake at 400 degrees F for five to seven minutes. Remove from oven and cool.

TO MAKE THE FILLING:
Mix ingredients together and beat with a mixer until smooth and fluffy.

Spread about 1 teaspoon of filling on one-half of the cooled cookies. Top with remaining cookies, pushing cookies slightly so filling extends to edges of the cookies. Roll the edges of each cookie in the red, white and blue sprinkles.

Makes 36-40 Baby Moon Pies
Source: Linda Masters, Baxter Bulletin, July 2, 2008