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 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

Preheat oven to 375 degrees F (190 degrees C). In medium bowl combine flour, baking powder, soda, cinnamon, cloves, nuts and salt; set aside.

In large mixing bowl, cream shortening and sugar until light and fluffy. Add egg, zucchini, milk and vanilla extract; mix well. Stir in flour mixture until just mixed. Drop by tablespoonsful, 2 inches apart, onto nonstick baking sheets. Bake 8 to 10 minutes or lightly browned. Cool.

Filling: beat shortening, vanilla extract, milk, powdered sugar and Marshmallow Creme. Spread onto one cookie and top with another.

About 2 dozen.