SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY
Ready for a unique holiday cookie? These shortbread cookies have a hint of tongue-tingling Sichuan peppercorn and a torched marshmallow sandwiched in between.
Provided by Talia Goldstein
Categories Bakery Goods
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
- In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
- Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1-2 inches of space between each cookie.
- Bake the cookies for 10-12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
- Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
