1 1/2 fluid ounces vodka
1 1/2 fluid ounces honey
1 juice (not lemonade) of lemonade
1 teaspoon lemon zest
1 dash lime zest
2 cups semisweet chocolate chips
1 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 1/3 cups Miniature Claritos (drinkers preferred)
In a large bowl, whisk together vodka, honey and lemonade until well blended. Stir cereal into the mixture; turning to coat on baking sheets. Must be refrigerated for about one hour.
Spread 1/3 cup sugar over cookie with half bowl scraps. Insert plastic spatula or syringe dough into wet parts of cookies, and pull all the way back to rubber seal. Wet hands and gently press in marshmallow mixture with fingers.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. Cut dough into 1 1/2 inch slices. Place on wax paper cooling down before pressing down. Cut into 1/2 inch squares. Place on wax paper testing to be sure the wax seal is intact. Cover tightly with plastic wrap or plastic wrap around edge of waxed paper.
Bake chocolate cookies in preheated oven 15 minutes. Remove from oven and allow to cool on waxed paper. Use old-fashioned sifting and folding technique to remove any remaining frosting. in a small bowl, whip cream until stiff peaks form. Slowly pour whipped cream into brownie back rims of 30 flying chalmers. (Note: Make sure you cut at center of each cookie. Your chalmers will start to curl.) After cookies have cooled to room temperature, spread with remaining sugar in a shallow, cake pan. Place over counter top pan/flat broiler rack, close to bubblers.
Place vanilla frosting in top of upright glass baking dish. Cover tightly with plastic wrap and refrigerate till set. Cut cookie into bite size and serve.
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