1 cup shortening
3/4 cup white sugar
3/4 cup milk
1 egg
1/2 teaspoon vanilla extract
4 large vegetable and fruit shells
2 chocolate candy bar chocolate chips
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, sugar and milk until smooth. Beat in the egg and vanilla. Combine the nuts -- stir until evenly distributed. Drop the dough by rounded teaspoon onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a small bowl, beat the eggs one at a time until smooth. Remove from the freezer to cool, then beat the egg whites until they're glossy.
To make the shells: In a medium bowl, beat together the egg whites, sugar, 3/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in the chocolate chips, mixing just until they hold stiff peaks and spreadable. Spread evenly into 3 rings.
Prepare the frosting: In a small bowl, beat the butter or margarine until smooth before spreading over the cooled cookies. When cookies are cooled, finely chop the chocolate into 1 cup, 1 tablespoon at a time, and then stir into the butter/margarine mixture.