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To make the dough:.
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Place all of the dry ingredients into a mixer bowl and mix together with the paddle attachment.
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Add butter, mix on low speed until coarse crumbs form.
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Add eggs, mix to combine.
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Carefully form dough into a disk shape between 2 sheets of plastic wrap.
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I squash it out pretty flat at this point so there will be less rolling out later on.
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Refrigerate at least 2 hours or up to a couple of days.
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To bake, pre-heat the oven to 375 degrees F and.
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line a cookie sheet with parchment paper.
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On a lightly floured surface, roll out the dough to 1/8 to 1/4-inch thickness.
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Use round biscuit cutter to cut out small circless of dough about 1 1/2 inches across.
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Transfer to the prepared pan and bake until light golden brown, about 10 minutes.
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*Note: These cookies don't really spread so you can put them close together- 24 to a sheet.
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Let cool to room temperature.
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If using the homemade marshmallows, make them now and pipe a small kiss of marshmallow onto each cookie.
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If not, just move on to the next step.
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Let set at room temperature for 2 hours.
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To make the marshmallows:.
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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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Meanwhile, sprinkle the gelatin over the cold water and let dissolve.
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Remove the syrup from the heat, add the gelatin, and mix.
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Whip the egg whites until soft peaks form and slowly pour the syrup into the whites with the mixer running the whole time.
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Add the vanilla and continue whipping until stiff.
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Transfer the marshmallow to a pastry bag.
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25
This is a messy pain but it's so worth it.
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If you're using store bought marshmallows, place one on each cookie base.
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Carefully, heat them marshmallow topped cookies in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little.
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Watch them closely because some of the marshmallows may try to fall off the side and you have to quickly push them back up on top.
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Let cool completely, then dip into the chocolate glaze.
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To dip the cookies in the chocolate glaze:.
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Line a cookie sheet with parchment.
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The parchment will allow you to peel the cookies off easily when the chocolate dries.
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Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
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Gently drop the marshmallow-topped cookies into the hot chocolate, one at a time.
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I just plop them in (marshmallow down), push them over with a fork (marshmallow up now) and lift them out with a fork.
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Let excess chocolate drip back into the bowl.
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Place on the prepared cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
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You can refrigerate them if you want them fast and they will be ready in 20 minutes.
