Vanilla Bean Marshmallow Shortbread Cookies
These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. The Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies.
Prep Time 15 minutes
Cook Time 15 minutes
set time 30 minutes
Total Time 1 hour
Servings 24 cookies
Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.
In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature and bring to a boil.
Boil steadily until it hits the softball stage, 240 degrees (adjust for your altitude), about 15 minutes without stirring.
Remove from the heat and pour into a bowl, or mixer and add the vanilla bean paste and beat the mixture until very thick and white.
lay out the shortbread and pipe the marshmallows onto the shortbread
let set - this doesn't take long - and you don't want them to dry out. When they are tacky but not moving when you touch them you'll want to cover them
melt the chocolate and add the shortening to thin the chocolate (this will also cool them down a little so the chocolate doesn't melt the marshmallow)
place the shortbread on a cooling rack over a baking pan
pour the chocolate over the marshmallow and shortbread cookies until completely coated
take the cookies off the cooling rack and let set on parchment paper
Calories: 256kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 64mg | Fiber: 1g | Sugar: 36g | Vitamin A: 10IU | Calcium: 9mg | Iron: 0.8mg