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Smoes Cookie Sandwiches Recipe

   
 

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     Smoes Cookie Sandwiches

Category   Desserts - Breads
Sub Category   None
Servings   18-20
Preptime   60 min

Ingredients
2 egg whites (marshmallow fluff)
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons vanilla
Pinch sea salt
1 1/2 sticks unsalted butter soft (cookie)
3/4 cup sugar
1/2 cup brown sugar
 
1/4 cup honey
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 cups flour
1/4 cup sugar - 1/4 teaspoon cinnamon

Instructions
Add about 2 inches of water in the bottom of a large saucepan. Bring to a simmer. Combine all of the ingredients in a metal mixing bowl (one that fits in the top of the saucepan without the bottom touching the water). Place the mixing bowl over the simmering water, and beat with an electric hand mixer. The mixture will gradually become fluffy and then will thicken and turn white and slightly glossy (after about 8 minutes). Remove the mixing bowl from the simmering water. Continue to beat on high for an additional minute or two. The marshmallow will thicken just a bit more. Allow the marshmallow to cool before using it or transferring to an airtight container. The marshmallow is best if you use it immediately, but it will keep in the fridge for 2-3 days. Preheat the oven to 375°F. Line a baking sheet with a nonstick liner (or parchment paper), and set aside.
To prepare the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt. Add the egg and beat until incorporated into the creamed mixture. Stir in the flour. In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating. Scoop out rounded tablespoons of the dough, shape them into balls, and roll each ball in the cinnamon sugar coating. Place each one on the prepared cookie sheet. Bake for 9-10 minutes, until the cookie is just set and slightly golden. Be careful not to overbake! Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Match up the cookies in pairs of similar size/shape and lay them face down on a sheet pan lined with parchment or waxed paper.
Transfer the marshmallow to a disposable piping bag, and pipe the marshmallow onto half of the cookies. Top the marshmallow fluff with the matching cookie. Heat the milk chocolate chips and shortening in a microwave safe bowl, about 15 seconds at a time, until smooth and creamy. Dip the cookie sandwiches in the chocolate, and let cool on the parchment/waxed paper.


Originally Submitted
3/31/2015





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