Shortbread Flower Cookie Dippers
Shortbread Flower Cookie Dippers
Ingredients
10 tablespoons unsalted butter, room temperature (142g)
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla bean paste
1 1/2 cups all-purpose flour (180g)
1/2 teaspoon kosher salt
Natural green food coloring
12 large marshmallows
1/2 cup chocolate, melted, for dipping
Cadbury eggs, for the center of the flowers
Directions
In a mixing bowl, cream together the butter and confectioners’ sugar until smooth. Mix in the vanilla extract.
Add the flour and salt, and mix until a soft dough forms. You may add 1/2 teaspoon of water if your dough is too crumbly.
Tint the dough with natural green food coloring until you reach your desired stem color.
Shape the dough into an approximately 10” w x 8” h large by 1/4” thick rectangular disc and wrap in plastic wrap or parchment paper and freeze.
Freeze for 2 hours, then gently separate break apart sticks and place them on a parchment lined baking sheet, keeping them spaced 1” apart.
Bake at 375 F for 12-14 minutes until set and lightly golden on the edges. Let cool completely.
Freeze the cooled cookie sticks again for 1 hour before dipping.
Cut each marshmallow horizontally, by making 6 small cuts around the bottom to create flower petals. Gently press and shape the marshmallow into a flower. It’s easiest to put the Cadbury egg in the center now while you twist the marshmallow petals around.
Dip both ends of each cookie stem into melted chocolate.
Attach a marshmallow flower to the top of each stem. Refrigerate until ready to serve.
