Ingredients
Equipment
Method
Prepare the Shortbread Cookies
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the vanilla extract and mix until the dough just comes together. Do not overmix.
- Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Using a 2-inch round cookie cutter, cut out cookies and carefully transfer them to the prepared baking sheets, spacing them about 1 inch apart. Reroll scraps as needed.
- Bake for 15-18 minutes, or until the edges are lightly golden. Let them cool completely on the baking sheets on a wire rack.
Prepare the Strawberry Marshmallow
- In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup cold water. Let it bloom for 5-10 minutes until it thickens.
- In a medium saucepan, combine the granulated sugar, light corn syrup, 1/4 cup water, and strawberry puree. Cook over medium-high heat, stirring until the sugar dissolves.
- Insert a candy thermometer and continue to cook without stirring until the syrup reaches 240°F (116°C).
- With the mixer on low speed, carefully and slowly pour the hot syrup down the side of the bowl into the bloomed gelatin mixture.
- Increase the mixer speed to high and whisk for 8-12 minutes, or until the marshmallow is very thick, fluffy, and has significantly increased in volume. It should be stiff and glossy.
- Add the vanilla extract and optional red food coloring in the last minute of whipping.
- In a small bowl, combine the 1/4 cup powdered sugar and 1/4 cup cornstarch. Dust a shallow baking dish (about 9x13 inches) or a cutting board with a generous amount of this mixture.
- Immediately spread the warm marshmallow evenly into the prepared dish. Dust the top with more of the powdered sugar/cornstarch mixture.
- Let the marshmallow set at room temperature for at least 4 hours, or preferably overnight.
Assemble and Finish the Cookies
- Once the marshmallow is set, lightly dust a sharp knife or pizza cutter with the powdered sugar/cornstarch mixture.
- Cut the marshmallow into 2-inch squares or use the same 2-inch round cookie cutter to cut out marshmallow circles that match the shortbread cookies. You may need to re-dust your cutter frequently.
- Place one marshmallow piece on top of each cooled shortbread cookie.
- If desired, you can briefly torch the marshmallows with a kitchen torch for a slightly toasted flavor, or place them under a broiler for 15-30 seconds (watch carefully as they burn quickly!).
- Melt the dark chocolate with the coconut oil (if using) in a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cookie, marshmallow-side down, into the melted chocolate, ensuring the marshmallow and cookie are fully coated. You can use a fork to help.
- Carefully lift the cookie, letting excess chocolate drip off. Place them on a parchment-lined baking sheet or wire rack.
- Immediately sprinkle with crushed freeze-dried strawberries before the chocolate sets. If desired, drizzle with melted white chocolate for extra decoration.
- Allow the chocolate to set completely at room temperature or in the refrigerator for 15-20 minutes.
Notes
For best results, use a stand mixer for the marshmallow, as whipping for a long time is crucial.
Ensure all your shortbread ingredients are cold for the flakiest texture.
Store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, let them come to room temperature for the best texture.
Strawberry puree can be made by blending fresh strawberries and then straining them through a fine-mesh sieve to remove seeds.
Ensure all your shortbread ingredients are cold for the flakiest texture.
Store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, let them come to room temperature for the best texture.
Strawberry puree can be made by blending fresh strawberries and then straining them through a fine-mesh sieve to remove seeds.