WIC Approved Marshmallow Shortbread

Updated at: Thu, 17 Aug 2023 06:39:42 GMT

Step 1

In a stand mixer or with a hand mixer, blend sugar and butter until very light. About 5-7 minutes.

Step 2

Gently fold in flour. Mix until fully incorporated. *This dough is very fragile. Treat it gently*

Step 3

Form into a disk with your hands. Wrap in parchment paper and place in the freezer for 1 hour.

Step 4

After the hour has passed, roll out dough until about 1/4 in thick.

Step 5

Preheat oven to 350 degrees.

Step 6

Using a cookie cutter or 1/4 C measuring cup, cut out small circles from the dough.

Step 7

Place circles onto a lined cookie sheet. Reform and roll out any dough scraps to make as many circles as you can.

Step 8

Bake for 6 minutes, rotate pan and cook for another 5. Check to see if your edges are golden brown. If they are, they’re done. If not add 2 more minutes.

Step 9

Let cool completely before moving on to the next step.

Step 10

Whip the marshmallow creme and butter in your stand mixer or with a hand mixer for 2 minutes.

Step 11

Add in powdered sugar 1/4 C at a time on the lowest speed. Let the mix fully come together between additions Continue to add until the creme resembles buttercream and stays in firm peaks. You may not need all 2 cups.

Step 12

Pipe onto your cookies with a round or star tip like you would a cupcake. Frost about 1 in-1 1/2in high.

Step 13

Place your frosted cookies in a baking pan and place in the freezer for 2 hours.

Step 14

After the 2 hours has passed, melt your chocolate in the microwave. Let cool just slightly (about 1 minute) before dipping your cookies in. Try to only cover the marshmallow part and not the cookie.

Step 15

Sprinkle on candy cane pieces and top with a pearl before the chocolate sets.

Step 16

Store in the refrigerator.

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