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Remove wrappers from chocolates and set aside.
With an electric mixer, beat shortening and Biscoff Spread in large
bowl until well blended. Add sugar and brown sugar; beat until
fluffy. Add egg, milk and vanilla, beat well.
Stir together flour, baking soda and salt in a bowl and gradually
beat into Biscoff mixture.
Heat oven to 375 degrees F.
Shape dough into 1-inch balls. Roll in optional sugar and place on
ungreased cookie sheet and refrigerate until oven has finished
preheating.
Microwave marshmallow creme for 30 seconds - 1 minute to melt it
slightly. Add to a large piping bag with a dime sized hole cut on the
tip.
Bake cookies 8 to 10 minutes or until lightly browned.
Squeeze a dollop of marshmallow creme on top of each cookie and
press a chocolate onto the top of each cookie.
Remove from cookie sheet to wire rack. Cool completely.
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