Marshmallow Kiss Cookies-More Party Favors

Keeping in the spirit of wedding/bridal shower/baby shower season, here's another Martha Stewart recipe I found that serves the purpose of being both a dessert and a take-away favor. Marshmallow Kisses on top of Vanilla Cookies are just plain good-they're sweet, but not too sweet, and the marshmallow flavor almost makes you feel like a kid again! :) For this recipe, you do have to make two batches of marshmallows to match the yield of the cookie-instead of combining the two batches and doing them both at once, like you can sometimes do with cake and cookie mixes, it's best to do two separate batches of marshmallows so you can be sure they turn out perfectly. In the end, you will end up with one hundred yummy vanilla cookies topped with marshmallows to give out to your guests, no matter what you're celebrating.

Marshmallow Kisses; Makes: 50
3 tablespoons cornstarch
3 tablespoons confectioners' sugar

Vegetable oil cooking spray for pans

1 package (2 1/2 teaspoons) unflavored gelatin

1/3 cup cold water for gelatin, plus 1/4 cup for syrup

1 cup granulated sugar

1/2 teaspoon pure vanilla extract

Red food coloring

2 ounces bittersweet chocolate, melted

Vanilla Cookies

1. Mix cornstarch with confectioners' sugar in a small bowl. Coat two rimless baking sheets with cooking spray. Cut parchment to fit pans, draw 1 1/4-inch circles, and place on baking sheets, ink side down; spray with cooking spray. Dust with cornstarch mixture to cover completely; shake off excess. Sprinkle gelatin over the 1/3 cup cold water in a mixer bowl. Let stand to soften, about 5 minutes.
2. Heat remaining 1/4 cup water and the granulated sugar in a small pan over medium-high heat, stirring, until dissolved. Place a candy thermometer into syrup; wipe sides of pan with a wet pastry brush if crystals have splattered up. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees). Remove from heat; add to softened gelatin. Hand-stir with the whisk attachment a few seconds to cool; place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds a shape, 8 to 10 minutes.
3. Whisk in the vanilla and a small drop of red food coloring (for pale pink). Transfer half the mixture to a pastry bag with a 1/2-inch tip (such as Ateco #806), and pipe kisses inside circles on baking sheets.
4. Add another drop of food coloring to the mixture in the bowl, return to mixer, and whisk to blend. Transfer marshmallow mixture to the pastry bag, and pipe remaining kisses.
5. Let stand at room temperature until set, about 4 hours. Store in an airtight container at room temperature up to 2 days.
6. To assemble, place a small dab of melted chocolate on each cookie, and top with a kiss. Let stand to harden. Store airtight at room temperature up to 1 day. Serve at room temperature.

Mini Vanilla Cookies, Yield: 100

1/2 cup (1 stick) unsalted butter, room temperature

6 tablespoons confectioners' sugar

1/2 teaspoon pure vanilla extract

1/2 cup sifted all-purpose flour, plus more for dusting

1/4 teaspoon salt

1.) Cream butter, sugar, and vanilla in a mixer bowl on medium speed. Beat in flour and salt until just combined. Shape into a disc; wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to overnight.

2.) Line baking sheet with parchment paper. Roll out dough on a lightly floured surface to about 1/8 inch thick. Cut out with a 1 1/4-inch round cookie cutter; transfer to prepared pan. Freeze 30 minutes to harden.
3.) Preheat oven to 325 degrees. Bake until cookies just begin to brown around the edges, 16 to 18 minutes. Let cool briefly on parchment, then transfer to a wire rack to cool completely.

You can package these up in small clear plastic boxes and wrap them up with a ribbon, or create your own packaging according to your event. Happy baking!