Recipe by Coastal Living July 2001

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Recipe Summary test

Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add egg, beating until blended.

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  • Combine flour and next 4 ingredients in a separate bowl; gradually add to sugar mixture, beating after each addition.

  • Stir cereal, vanilla, and white chocolate into mixture.

  • Drop by tablespoonfuls onto ungreased baking sheets; flatten with fingertips. Bake at 350° for 10 minutes or until lightly golden. Cool slightly on cookie sheets; remove to wire racks to cool. Store in tins.

  • Place marshmallows on a long stick or skewer; toast over low heat (below 300°), 3 to 5 minutes or until golden. Place 1 marshmallow on a cookie, and top with a second cookie.

  • Note: In testing, we used Ghirardelli white chocolate bars.

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