• Preparation Time 15 minutes plus chilling time
  • Baking Time 10 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookies
  • 1 cup granulated sugar
  • ½ cup All Vegetable Shortening
  • ½ cup butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 4 oz semi-sweet chocolate, melted
  • 2 cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • 24 marshmallows cut in half
  • Glaze
  • 3 cups icing sugar
  • 4-6 tbsp water
  • Food colouring (optional)

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Beat sugar, shortening and butter in large mixing bowl with electric mixer until light. Beat in egg, vanilla and melted chocolate. Add remaining dry ingredients until blended.
  • Refrigerate dough, covered, for 1 hour.
  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Divide dough into 4 pieces. On a well floured surface roll each piece to ¼ inch (5mm) thickness. Using a 2” (5cm) cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  • Bake in preheated oven for 8 to 10 minutes. Let sit on baking sheet 1 to 2 minutes.
  • Cool on wire racks.
  • Place half the cookies, bottom side up on a baking sheet lined with parchment paper. Top with half a marshmallow.
  • Bake in preheated oven for 2 minutes. Top with another cookie, top side up.
  • Glaze: Combine icing sugar with water. Brush a thin coating of icing over cookies. Allow to dry for 10 minutes. Divide remaining icing into small containers. If you have run out just make a bit more. Add a different food colouring to each container. Using a small paint brush, paint each cookie any way you like.


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