Friday, December 10, 2010

GF Chocolate Marshmallow Cookies

This year we added these cookies to our Christmas cookie list.  These cookies remind me of the Pinwheel cookies that they sell in the store. 

Free from:  Gluten, Soy*, Dairy, Corn*, Egg, Nuts

Ingredients:
12 of your favorite not to sweet GF biscuit type cookies or GF Shortbread Cookies *
Half the recipe of homemade marshmallows*
8 oz. of bittersweet chocolate, chopped
2 Tbsp oil

Directions:
  • Top each shortbread cookie with a 1 inch ball of marshmallow.   Let it sit for 10 minutes.
  • Combine the chocolate and the oil in a microwave safe bowl.  Microwave on high for 1 minute intervals until it's melted and smooth.
  • Dip the cookie into the chocolate until it is well coated.  (I used my fingers here.)
  • Place on a cookie sheet and refrigerate until they set.  About one hour.
Shortbread with homemade marshmallows on top.
Notes:
  • I have posted a shortbread recipe that you can use if you need a soy, corn, egg, dairy, gluten free cookie.  
  • I have not tried this as a substitute, but wondered if you could use Suzanne's Ricemellow Creme, Marshallow Cream Non-Dairy Substitute .  If I tried it, I think I would top the cookie with the ricemellow and then put in it the refrigerator for at least fifteen minutes, or until firm before dipping in the chocolate. 


2 comments:

  1. Are there any particular chocolates you recommend? So many have dairy in them and the ones I've found that are dairy free are expensive -- which isn't bad for nibbling but could really add up if I start using it for cooking.

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  2. For cooking I use Enjoy Life Chocolate Chips. I also like to use Chocolove Dark Chocolate bars--however, on the label they do say that they may contain traces of milk and nuts.

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