Recipe by Chetna Makan
Start to Finish: 1 hour
Servings: Makes 10 cookies
- 1 1/3 cups flour, plus more for rolling
- 1/4 tsp. salt
- 1 stick plus 3 tbsp. unsalted butter, chilled, cut into tiny cubes
- 1/4 cup plus 2 tbsp. granulated sugar
- 1 large egg yolk
- 1 tsp. pure vanilla extract
Icing and Filling
- 1 large egg white
- 2 cups confectioners’ sugar
- 1/4 tsp. fresh lemon juice
- Red food coloring
- 15 large marshmallows
- 5 tsp. raspberry jam
1. In a medium bowl, whisk the flour and salt. Add the butter. Using your fingers, rub the butter into the flour until the texture is like breadcrumbs. Mix in the granulated sugar, egg yolk, and vanilla. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 15 minutes.
2. Arrange racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 3-inch round cutter, cut out 20 circles. Place the cookies on the baking sheets, spacing them evenly apart. Freeze until firm, about 10 minutes. Bake just until golden, 10 to 12 minutes. Let cool on a wire rack.
3. In a medium bowl, whisk the egg white until stiff. Gradually whisk in the confectioners’ sugar, then the lemon juice. Spoon half the icing into a piping bag. Mix a few drops of red food coloring into the icing in the bowl. Spoon the red icing into another piping bag. Pipe both icings on the cooled cookies. Let stand until the icings are set, about 30 minutes.
4. In a large bowl, microwave the marshmallows on high until melted, about 1 minute. Stir until blended. Transfer to a piping bag.
5. Turn 10 cookies icing-side down; spoon a small spoonful of jam onto the center of each. Pipe the marshmallows around the jam. Top with the remaining cookies, icing-side up. (The cookies can be stored in an airtight container at room temperature for up to 5 days.)