S'mores Cookies

1. Stir together 1/3 cup milk, honey, and vanilla extract in a small bowl. In a large bowl, stir together all-purpose flour, brown sugar, whole-wheat flour, baking soda, and salt. Cut in 1/2 cup cold butter, using a pastry blender, until mixture resembles coarse crumbs. Stir in milk mixture just until combined. If needed, knead gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill until easy to handle, about 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C).

3. On a lightly floured surface, roll 1 portion of dough into a 6-inch square. Cut into 2-inch squares. Arrange 1 inch apart on an ungreased cookie sheet. Prick with a fork. Bake until edges are firm, 7 to 9 minutes. Remove; cool on a wire rack. Repeat with remaining dough.

4. For marshmallow icing, stir together marshmallow creme, powdered sugar, and 2 Tablespoons butter in a bowl. Stir in enough milk to reach dipping consistency. Dip cookies into icing, allowing excess to drip off. Arrange on wire racks set over wax paper; let stand until set.

5. For chocolate icing, microwave chocolate and shortening in a small bowl, stirring twice, until smooth, about 90 seconds. Spoon about 1 tablespoon melted chocolate over each cookie to coat. Let stand on a wire rack set over wax paper until set.

6. For sandwiches: Dip one side of cookie in marshmallow icing. Dip one side of another cookie in chocolate icing; sandwich cookies, icing sides facing in. Let set.

7. For half and halfs: Dip half the cookie in the marshmallow icing and half in the chocolate icing. Let set.

Cook's Note:

To store layer cookies between wax paper in an airtight container. Chill up to 5 days. Bring to room temperature before serving.