Chocolate Covered Peppermint Marshmallow Shortbread Cookies
Incredibly soft and delicate Chocolate Covered Peppermint Marshmallow Shortbread Cookies topped with a peppermint chocolate, these cookies melt-in-your-mouth with every bite all while being gluten free and dairy free.
Preheat the oven to 350 F and prepare two baking sheets with parchment paper. In a large mixing bowl, beat the butter until light and fluffy using a handheld mixer. Add in the vanilla paste and continue mixing until incorporated. Add in the powdered sugar and mix until smooth and creamy. Finally add in the flour and salt and continue to mix until a dough forms.
Roll the dough on a clean surface until it's roughly 1/4 inch in thickness. Use a round linzer cookie cutter to make 30 evenly sized cookies. Transfer the cookies to the baking sheets and bake for 9-10 minutes.
Prepare a large piping bag fitted with a large round tip. In a bowl or a stand alone mixer, stir together the gelatin and water and then let it sit for 5 minutes. Place the agave and paste into a small pot over high heat and bring to it a boil, then remove from heat and add it to the gelatin mix.
Use a whisk attachment to beat the mixture on medium speed for 2-3 minutes. Increase speed to high and mix until the mixture is white and glossy and continue whipping the marshmallow until it begins to cool, 5-10 minutes and stiff peaks form and the marshmallow holds its shape.
Transfer the marshmallow the piping bag and pipe the marshmallow onto each cookie. Let them sit at room temperature for at least an hour.
Melt the chocolate, coconut oil and peppermint paste together in a microwave safe bowl in 15-second increments, stirring between each until smooth. Dip each marshmallow-topped cookie in the chocolate and then top with graham cracker crumbs. Chill for 10 minutes until chocolate is solid.
These cookies are best if stored lightly covered at room temperature for 2 days or place in an air tight container and freeze for up to 3 months.