adapted from a Martha Stewart recipe
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- Grated zest of 1 tangerine
- 2 tablespoons freshly squeezed tangerine juice
- 1 tablespoon pure vanilla extract
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- In the bowl of an electric mixer fitted with the whisk attachment,
cream butter and 1/3 cup sugar until fluffy. Add zest, juice, and
vanilla; beat until fluffy.
- In a medium bowl, whisk together flour, cornstarch, and salt. Add
to butter mixture, and beat on low speed until combined.
- Between two 8-by-12-inch pieces of parchment paper, roll dough
into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment.
Place remaining 2/3 cup sugar in a resealable plastic bag. Remove
parchment from logs; slice dough into 1/8-inch-thick rounds. Place
rounds on baking sheets, spaced 1 inch apart.
- Bake cookies until barely golden, about 15 minutes. Transfer
cookies to a wire rack to cool slightly, 8 to 10 minutes. While still
warm, place cookies in the sugar-filled bag; toss to coat. Bake or
freeze remaining dough. Store baked cookies in an airtight container for
up to 2 weeks.
from Gale Gand
- 1/4 cup water
- 1/4 cup corn syrup
- 3/4 cup sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites
- 1/4 teaspoon vanilla
Combine the water, corn syrup, and sugar in small saucepan, bring to a
boil until "soft-ball" stage, or 235 degrees. Meanwhile, sprinkle
gelatin over the cold water and let dissolve. Remove the syrup from the
heat, add the gelatin, and mix. Whip the whites until soft peaks form
and pour the syrup into the whites. Add the vanilla and continue
whipping until stiff. Transfer to pastry bag. Dust piece of parchment
lined on a baking sheet with cornstarch, liberally. Using a 1/2 inch
plain tip, pipe out dollops with the same diameter as the baked cookies.
Set aside for about 1 hour to set and make easier to work with.
- 12 ounces semisweet chocolate
- 2 ounces vegetable oil
Chocolate Glaze: Melt 2 ingredients together in glass measuring cup
in a microwave oven, or a bowl set over barely simmering water. Stir
Spread about 1/2-1 tsp nutella onto each cookie. With cornstarch
dusted fingers, place a marshmallow on top of each cookie. Then using a
dipping fork or a slotted spoon, dip the entire cookie in to the
chocolate to completely coat. Shake off excess chocolate and then lay on
a piece of parchment. Place the tray in fridge to set chocolate once
all are dipped. Once hardened, store in a airtight container for up to 2
weeks. Do not freeze.