Recipe: Oatmeal Sandwich Cookies (with marshmallow cr me filling)

OATMEAL SANDWICH COOKIES

FOR THE COOKIES:
2 1/4 cups flour
2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 1/2 2 1/4 cups shortening, divided use
2 2/3 cups packed brown sugar
4 eggs
2 tsp vanilla extract
4 cups old fashioned oats, uncooked
FOR THE FILLING:
3 cups confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 to 3 tbsp milk

TO MAKE THE COOKIES:
Preheat oven to 350 degrees F. Grease cookie sheets.

Combine the flour, cinnamon, baking soda, salt, and nutmeg; set aside.

In a large mixing bowl, cream 1 1/2 cups of the shortening and brown sugar. Add the eggs, one at a time. Beat well after each addition. Beat in the vanilla. Gradually add the flour mixture to the creamed mixture.

Stir in the oats. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.

TO MAKE THE FILLING:
In a small mixing bowl, cream the remaining 3/4 cup shortening, sugar, and marshmallow creme. Add enough milk to achieve desired spreading consistency.

Spread filling on the bottom of half of the cooled cookies. Top with remaining cookies.

Makes about 4 1/2 dozen
Source: Jan Woodall, Taste Of Home Great American Cookout