Marshmallow Filled Sandwich Cookies

By jeenikeen

Ingredients

• 1 cup (250mL) sugar
• 1/2 cup (125mL) shortening
• 1/2 cup (125mL) butter, softened
• 1 egg
• 1 tsp (5mL) vanilla extract
• 4 oz (125g) semi-sweet chocolate, melted
• 2 cups (500mL) All Purpose Flour
• 1/2 tsp (2mL) baking powder
• 24 marshmallows cut in half
• 3 cups (750mL) icing sugar
• 4-6 tbsp (50-80mL) water
• Food colouring (optional)

Details

Servings 24
Preparation time 75mins
Cooking time 75mins
Adapted from robinhood.ca

Preparation

Step 1

Directions:

Cookies:

Beat sugar, shortening and butter until light. Beat in egg, vanilla and melted chocolate. Add flour and baking powder until blended.

2. Refrigerate dough, covered, for 1 hour. Preheat oven to 350ºF (180º). Grease or line baking sheets with parchment paper.

3. Divide dough into 4 pieces. On a well-floured surface roll each piece to ¼ inch (5mm) thickness. Using a 2” (5cm) cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.

4. Bake in preheated oven 8-10 minutes. Let sit on baking sheet 1-2 minutes.

6. Place half the cookies, bottom side up on a baking sheet lined with parchment paper. Top with half a marshmallow. Bake at 350ºF (180ºC) for 2 minutes. Top with another cookie, top side up.

Glaze:

Combine icing sugar with water. Brush a thin coating of icing over cookies. Allow to dry for 10 minutes. Divide remaining icing into small containers. If you have run out just make a bit more. Add a different food colouring to each container. Using a small paintbrush, paint each cookie any way you like.