1 dozen

How to Make It

Step 1

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

Step 2

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

Step 3

Stir cereal, vanilla, and white chocolate into mixture.

Step 4

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.

Step 5

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.

Step 6

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

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