Yield:大约32个饼干
These chocolate-covered marshmallow cookies offer a slightly grown-up take on a childhood treat, still wrapped up in an adorable package. The shortbread base is delicate and brownie-like, so that the texture melds almost seamlessly into that of the fluffy brown-sugar marshmallow. Dried cherries hidden in the middle are a delightful surprise. Embellishment is only limited by imagination—consider sprinkles, luster dust, dehydrated fruit powder, pearl sugar, sanding sugar, dragées, even a pinch of flaky salt—have fun with these.
在一个大的搅拌碗中，将黄油和糖果糖的糖以中等速度搅拌2分钟。刮下碗的侧面，将速度提高到中高，然后再跳动3分钟。将速度降低到低，然后加入杏仁提取物。
在面粉和可可粉中筛选。在低速上混合，在盐中撒上切碎的巧克力。将面团转到保鲜膜上，并紧紧包裹，然后压入磁盘。冷藏2小时或冷冻长达1个月。
将架子放在烤箱的上部和下三分之一中，并将其预热至350°F。第2行带有羊皮纸的烤盘。
将面团再卷到2张羊皮纸之间，厚度约为1/4英寸。使用2英寸圆形切割机，根据需要切割32发子弹。如果面团变得太软，请冷却5分钟，然后继续。将圆圈转移到准备好的烤盘上，然后冷却10分钟。
Bake until dry and set, about 12 minutes, rotating trays back to front and top to bottom halfway through baking.
对于最整洁的演示，请在使用与以前相同的切割器加热的同时恢复饼干。这将为以后的涂层提供锋利的边缘。将废料放在适当的位置，以与托盘上的饼干冷却。冷后，刷掉修剪的边缘（将其保存为冰淇淋馅料或小吃）。将所有cookie放在一个托盘上。将冷却架放在第二个烤盘上进行涂料。
倒3汤匙。将冷水放入装有搅拌附件的立式搅拌机的碗中。将明胶粉末撒在顶部，然后静置10分钟以盛开。将香草豆酱倒在明胶上。（如果使用香草提取物，请稍后再添加杏仁提取物。）
在一个中等heavy-bottom平底锅,把快速眼动aining 3 Tbs. water, the granulated sugar, brown sugar, corn syrup, and salt. Set the saucepan over medium-high heat and bring to a full boil across surface without stirring, only swirling the pan occasionally. Allow to bubble for 1 minute, then remove from the heat.
将搅拌机旋转中高。在缓慢而稳定的溪流中，将热糖浆小心地从碗的内部倒入明胶上。将速度提高到高，然后跳动，直到混合物变稠，蓬松，并从碗的侧面拉开，根据搅拌机的强度约10分钟。搅拌杏仁提取物。将棉花糖刮成一个装有大型普通尖的大糕点袋中，或者使用一个大型拉链袋，然后在一个角落剪一个1英寸的开口。
在每个饼干的中心将一小片棉花糖管道，然后将2或3个樱桃放在顶部，以将其“粘合”。将袋子垂直于饼干，通过施加均匀的压力并将尖端指向饼干中心，使棉花糖几乎丘陵几乎抬到边缘，然后轻轻地向上拉动以建立峰值。
Once every cookie has its crown, leave at room temperature to firm up, about 3 hours. (If humidity is a concern, refrigerate the cookies, uncovered.)
In a microwave-safe bowl or in a double boiler, melt the chocolate with the coconut oil. At this point, you can either dunk the cookie by hand, or use a slotted spoon or fork to hold the cookie over the chocolate and spoon chocolate over top. Either way, place the coated cookie on the cooling rack as you coat the remaining cookies. When all are finished, transfer the cookies back to the parchment-lined baking sheet, and return to the refrigerator to set the coating, about 30 minutes.
Decorate with luster dust, edible glitter, or edible gold or silver leaf. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
These were a lot of work but so worth it. Made them for Christmas gifts. I let the marshmallow set overnight. Pipe the marshmallow quickly as it will start to firm up in the pastry bag over time. I needed more chocolate for dipping than called for in the recipe.
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