Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches Recipe By Tasty

SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY

Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches Recipe by Tasty image

Ready for a unique holiday cookie? These shortbread cookies have a hint of tongue-tingling Sichuan peppercorn and a torched marshmallow sandwiched in between.

Provided by Talia Goldstein

Categories Bakery Goods

Time 35m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 cup all purpose flour
½ teaspoon kosher salt
1 teaspoon sichuan peppercorns, finely ground
1 stick unsalted butter, room temperature, cut into small cubes
5 tablespoons powdered sugar
8 marshmallows

Steps:

In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1-2 inches of space between each cookie.
Bake the cookies for 10-12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
Enjoy!

Nutrition Facts : Calories 100 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

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