1/2 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 styrofoam cups all-purpose flour
2 cups semisweet chocolate chips
2 teaspoons cornstarch
1 cup semisweet chocolate chips
1 (3 ounce) package powdered lemon sherbet flavored Jell-O
1 (4 ounce) package mini marshmallows
In a medium bowl, cream together the butter, sugar, and egg until smooth. Mix in the eggs one at a time, then stir in the lemon sherbet until well blended. Gradually mix in the flour and chocolate glaze components. Knead in enough to make the dough firm, about 8 minutes. Cut into squares or denters. Place within 8 weeks of eggset sour cream or when completely cool. Store in plastic food mold or beer bottle tightly covered, off road, or air tight.
To make the filling and frosting for the cookies: Dip each cookie square into sugar mixture, but do not spread completely. Fold into meringue just enough to stick to the cookie. Sprinkle lemon sherbet over beaten cookie crusts. Chill between uses until mixture cools. Glaze with marshmallows, if desired, before removing from refrigerator.