3/4 cup shortening
1/2 cup butterscotch topping
1/2 cup miniature marshmallows
4 egg whites
1 cup confectioners' sugar
2 egg whites
1/2 teaspoon vanilla extract
3 tablespoons butter, melted
4 egg whites
In a medium mixing bowl, cream together the shortening, butterscotch topping, marshmallows, egg whites and vanilla. sift together the flour, baking powder, baking soda and salt; stir into the creamed mixture until well blended.
Turn a 14 ounce can of crushed ice into the bowl. Stir in the chocolate mixture, remaining 1/4 cup of crushed ice, 2 tablespoons of sugar, and 1 teaspoon vanilla extract. Beat the butter with an electric mixer until smooth. Fold in the flour mixture alternately with the butterscotch mixture. Pour into prepared 8x8 inch loaf pan. Cover with foil and refrigerate overnight.
In a medium bowl, whip the egg whites with the metallic spatula until soft peaks form. Gradually add 1 cup of the white sugar to the whites, continuing to whip until they hold stiff peaks. Place a small amount of the white mixture in the center of each cookie. Fold the cookie over the whole pan, sealing tightly. Let the cookies stand overnight.