Little Oatmeal and Cream Sandwich Cookies

Little Oatmeal and Cream Sandwich Cookies

1 cup butter, softened

1 cup butter flavored Crisco

2 1/2 cups sugar

6 Tbsp. molasses

4 large eggs

2 tsp. vanilla paste

1 1/2 tsp. coconut extract

4 tsp. cocoa powder

3 tsp. cornstarch

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. salt

1 Tbsp. pumpkin pie spice

3 3/4 cups all purpose flour

2 1/4 cup oats

Creamy Marshmallow Frosting

1 cup butter, softened

1 cup butter flavored Crisco

3 1/2 cups powdered sugar

1 teaspoon vanilla paste

2 (7 ounce) marshmallow cream

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a large mixing bowl, beat together the butter, Crisco, and sugar till fluffy. Add in the eggs, vanilla paste and coconut extract and beat till well combined. In a separate medium sized bowl combine all of the dry ingredients. Then add one cup at a time to the creamy mixture and mix together using an electric mixer till all of the dry ingredients are incorporated. Place tablespoon scoops on parchment paper. Make sure and leave at least a 2 inch between scoops. These will spread when cooking. Bake for 9 minutes until slightly golden. DO NOT OVERCOOK. Remove from heat and allow to cool completely before frosting. Simply spread a tablespoon of frosting on a cookie and top with another to make a sandwich.

To make frosting: In a medium bowl mix together the butter, Crisco, marshmallow fluff, vanilla and powdered sugar. Beat till combined.