S’Mookies

• 1 cup all-purpose flour
• 1/2 cup old-fashioned or quick-cooking oats
• 1/3 cup packed brown sugar
• 2 teaspoons grated lemon zest
• 1/2 teaspoon grated whole nutmeg or 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup cold butter, cubed
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup cinnamon baking chips
• 10 tablespoons Biscoff creamy cookie spread
• 20 large marshmallows

1. Place the first six ingredients in a food processor; process until blended. Add butter, cream and vanilla; pulse until dough comes together (do not overmix). Stir in cinnamon chips. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. square cookie cutter. Place 1 in. apart on ungreased
3. . Bake until cookies begin to brown, 10-12 minutes (do not overbake). Remove from pans to wire racks to cool completely.
4. Preheat broiler. Spread 1 tablespoon cookie spread on bottoms of half of the cookies. Set aside. Place a marshmallow on bottoms of the remaining cookies; transfer to a
5. . Broil 5-6 in. from heat until marshmallows are golden brown, 30-45 seconds. Cover with cookie spread halves; press down gently.

flour, oldfashioned, brown sugar, lemon zest, nutmeg, salt, cold butter, heavy cream, vanilla, cinnamon baking chips, cookie spread, marshmallows

Taken from www.tasteofhome.com/recipes/s-mookies/ (may not work)