FIRST, I STARTED WITH THESE COOKIES. I USED BETTER BATTER GLUTEN FREE FLOUR TO MAKE THEM GLUTEN FREE.
HERE IS THE REGULAR FLOUR VERSION:
BEAT:
3 YOLKS
1 3/4C. CONFECTIONER'S SUGAR
1/2 TSP VANILLA BEAN PASTE IF YOU HAVE IT
4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR
PLACE IN A PASTRY BAG AND PIPE CIRCLES. (or pipe oval shapes) SPRINKLE ON TOFFEE BITS. BAKE AT 350 FOR ABOUT 10 MINUTES.
Marshmallow Filling
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites, room temperature
Once piped, place in the freezer to chill. Melt Ghirardelli dark chips and dip each cookie upside down into the chocolate. Let set on wax paper until set.
Cookie inspired by Bakers Royale
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