1 cup butter or margarine
1 teaspoon unflavored gelatin
1 cup white sugar
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1 ½ cups miniature marshmallows
1/2 cup lemons, juice reserved
1 egg, beaten
4 teaspoons milk
Combine butter and gelatin in small saucepan. Bring mixture to a rolling boil. Boil, stirring occasionally, for 4 to 5 minutes, stirring every minute or until evaporated. Remove from heat in microwave oven. Stir in sugar, egg and vanilla. Mix until sugar is dissolved, about 2 to 3 minutes. Place marshmallows in small bowl, reserving remaining lemon juice. Spoon marshmallow mixture over bottom of 12 cookie rolls. Refrigerate about 1 hour, or until set. Roll cookies plenty of times to make 10 or 12. (Makes approximately 12 dozen cookies)
When ready to roll cookies, roll Cookie Rollers one-half thick. Place on cookie sheet between two parchment skirrels to prevent sticking. Place seam side down on cookie sheet. Roll each cookie slightly to achieve angel-like brightness in center of each cookie. Place cookies on prepared cookie sheet.
Crumble marshmallows onto bottom and sides of each cookie. Place marshmallows in center of each cookie. Secure with toothpicks.
Shape marshmallow mixture into D