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1
Blend the dry ingredients in a mixer fitted with a paddle attachment.
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2
Add the butter and mix on low speed until sandy.
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3
Add the eggs and mix to combine.
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4
Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days.
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5
When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat.
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6
Heat the oven to 375 degrees F.
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7
On a lightly floured surface, roll out the dough to 1/8-inch thickness.
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8
Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches.
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9
Transfer to the prepared pan and bake until light golden brown, about 10 minutes.
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10
Let cool to room temperature.
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11
Pipe a kiss of marshmallow onto each cookie.
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12
Let set at room temperature for 2 hours.
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13
Line a cookie sheet with parchment or a nonstick baking mat.
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14
One at a time, gently drop the marshmallow-topped cookies into the hot chocolate.
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15
Lift out with a fork and let excess chocolate drip back into the bowl.
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16
Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
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17
For Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage, or 235 degrees on a candy thermometer.
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18
Meanwhile, sprinkle the gelatin over the cold water and let dissolve.
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19
Remove the syrup from the heat, add the gelatin, and mix.
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20
Whip the whites until soft peaks form and pour the syrup into the whites.
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21
Add the vanilla and continue whipping until stiff.
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22
Transfer to a pastry bag.
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23
For Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
