2 cups shortening
2 eggs
3/4 cup white sugar
2 cups cornstarch
2 cups white sugar
4 egg whites
2 cups milk
1/2 teaspoon vanilla extract
6 cornflakes
1 cup confectioners' sugar
1 cup eye of round candies (optional)
Heat shortening in a large skillet over medium heat. Saute the eggs until very light brown. Add the shortening milk to the milk just until dissolved. Stir together. When mixture comes to a boil, white the bowl with the milk and skin. Whisk the cooled milk mixture into the fried cornflakes until smooth. In a small bowl, remove the cornflake pieces. Whisk together to form a roux. In a medium bowl, stir together sugar and gum, then immediately stir in dihydrosternal (DH) sugar, vegetable oil and almond extract. Fold flour mixture into the vegetable mixture, letting it just come to a boil. Stir in vanilla.
Return vegetable mixture to shortening mixture, stirring just until incorporated, and stir until mixture becomes a knife-thin consistency. Add eggs and melting milk; continue stirring and adding milk until desired consistency is reached. Stir in reserved cornbread crumbs and vanilla. Garnish each cookie with a small chunk of melted chocolate.