Cookies:

1 1/2 c. shortening
2 2/3 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
4 c. old fashioned oats

In a mixing bowl, cream shortening and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, cinnamon, soda, salt, and nutmeg. Add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet.

Bake at 350°F for 10-12 minutes, or until golden brown. Remove to wire rack to cool.

Filling:

3/4 c. shortening
3 c. confectioners sugar
1 (7 oz.) jar marshmallow cream
1-3 tbsp. milk

In a mixing bowl cream shortening, sugar, and marshmallow cream. Add enough milk to achieve spreading consistency. Spread filling on bottom half of cookies. Top with remaining cookies.

Makes 4 1/2 dozen.