Marshmallow Topped Shortbread Cookies
- 3 Tbsp unflavored gelatin powder
- 1/3 C cold water
- 3 C granulated sugar
- 1 1/2 C water
- 1 1/2 tsp vanilla bean paste
- 2 boxes Walkers Vanilla Shortbread (24 cookies)
- 16 oz Chocolate - dark or white
- 2 Tbsp Shortening or other oil
Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.
In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature and bring to a boil. Boil steadily until it hits the softball stage, 240 degrees (adjust for your altitude), about 15 minutes without stirring.
Remove from the heat and pour into a bowl, or mixer and add the vanilla bean paste and beat the mixture until very thick and white.
Lay out the shortbread and pipe the marshmallows onto the shortbread. Let set - this doesn't take long - and you don't want them to dry out. When they are tacky but not moving when you touch them you'll want to cover them .
Melt the chocolate and add the shortening to thin the chocolate (this will also cool them down a little so the chocolate doesn't melt the marshmallow).
Place the shortbread on a cooling rack over a baking pan.
Pour the chocolate over the marshmallow and shortbread cookies until completely coated.
Take the cookies off the cooling rack and let set on parchment paper
Vanilla Shortbread Vanilla ShortbreadView