Marshmallow Topped Shortbread Cookies

15 May
From ashleemarie.com
INGREDIENTS
- 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
DIRECTIONS
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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.
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In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
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Add the swollen gelatin and dissolve.
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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.
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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.
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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 .
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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).
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Place the shortbread on a cooling rack over a baking pan.
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Pour the chocolate over the marshmallow and shortbread cookies until completely coated.
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Take the cookies off the cooling rack and let set on parchment paper
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Enjoy!!!