3 cups (375grams/13.23oz) all purpose flour
1/2 cup (112.5grams/3.97oz) white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons (170grams/ 6 oz) unsalted butter
3 eggs, whisked together
Ingredients for marshmallows:
1/4 cup (60ml) water
1/4 cup (60ml) light corn syrup
3/4 cup (170 grams) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded
Ingredients for chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil
(I used 2 pounds of chocolate and 2 tablespoons shortening)
Prepare the cookies:
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
Prepare the marshmallows:
In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.
Prepare the chocolate glaze:
Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.
To assemble:
Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Inspired By: The Food Network