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.
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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.
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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.
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