Soft cinnamon-spiced zucchini sandwich cookies filled with fluffly marshmallow creme filling.

Zucchini Whoopie Pies

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1 cup finely chopped nuts (optional)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg

1 cup grated zucchini
1/2 cup milk

1 teaspoon vanilla extract

Filling:
1/2 cup vegetable shortening
1/2 teaspoon vanilla extract
1 teaspoon milk
1 cup powdered sugar
1 cup marshmallow creme

1. Preheat oven to 375°F (190°C).
2. In medium bowl combine flour, baking powder, baking soda, cinnamon, cloves, nuts and salt; set aside.
3. In large mixing bowl, cream together shortening and sugar until light and fluffy. Add egg, zucchini, milk and vanilla and mix well. Stir in flour mixture until just mixed.
4. Drop by tablespoonfuls, 2-inches apart, onto non-stick baking sheets. Bake for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.
5. For the filling beat together shortening, vanilla, milk, powdered sugar and marshmallow creme. Spread filling onto one cookie and top with another. Store in loosely sealed container.

Makes about 2 dozen cookies.