![]() ![]() I used vegan marshmallows and I wish I let them melt longer (I did 4 minutes, and didn't want my shortbread to burn more so I took them out). I learned my lesson though for the second one and kept a closer eye on the bottoms. I left my shortbreads in for 15 minutes and the first batch got a bit burnt. Great recipe total hit at a full moon party with everyone asking about the shortbread! I made these vegan with earth balance butter. ![]() I'm not a fan of super-sweet desserts, but I found the bitterness of the chocolate overwhelmed the flavor of the cookie. I also think I would use milk chocolate next time. The marshmallows I got (normal sized jetpuffed brand) overflowed the boundary of the shortbread, so I ended up cutting them in half for later batches. Next time I'd just blend up the chips/pretzels, combine into flour, and then cut in/mash the butter into the mixture. I attempted to do this in a blender (bad) so by hand was the move for me. I haven’t made these yet and am wondering if they can be frozen?įun bake! I did this largely by hand bc I don't have a food processor, in case any viewers are wondering if this would be difficult without one. ![]() The recipe was pretty lengthy and if you a newer baker you may find some of the steps challenging, but the food processor made things move smoothly. I made some for an end-of-summer get together and they felt incredibly nostalgic. They were salty, sweet, and buttery all at the same time. I found the flavor of these to be a huge hit. Chill cookies 15 minutes to harden chocolate before serving.ĭo ahead: Cookies can be made 2 weeks ahead. Dip half of each sandwich cookie in chocolate, then sprinkle top of chocolate sides with pretzel salt. Melt chocolate and oil in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, or melt in a small microwave-safe bowl in a microwave in 20-second bursts, stirring between bursts. Remove from oven and top with cooled cookies, letting weight of cookies gently push marshmallows to the edges. ![]() If your oven has a convection fan, turn it off and bake cookies until marshmallows are softened and beginning to puff but not brown, about 4 minutes. Meanwhile, turn over cookies remaining on baking sheets and top each with a marshmallow, flat side down (make sure marshmallows stand up evenly or sandwiches will be crooked). Let cool 5 minutes on baking sheet, then transfer half of the cookies to a wire rack. Working in batches, bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–12 minutes. Divide remaining cookies between 2 more parchment-lined baking sheets. Gather dough scraps and repeat rolling and cutting process until no dough remains (you should get 36 rounds). Transfer rounds to a parchment-lined baking sheet, spacing 1" apart. (If it feels very soft, cover and chill 20 minutes before proceeding.) Punch out rounds with lightly floured cutter. Roll out dough on a lightly floured sheet of parchment to just under ¼" thick. Turn dough out onto a surface and knead gently to bring together. Pulse butter, pretzels, potato chips, sugar, salt, and 1¾ cups (219 g) flour in a food processor until clumps form. Place racks in upper and lower thirds of oven preheat to 350°. ![]()
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