Easter Egg "Cascarónes" Cookies

Last year, my first in a Texas/Mexico border community, I was ushered into a world of a new-to-me Easter tradition: cascarónes. With a quick crack on the top of my head, and a shower of colorful confetti, I officially experienced “cascarónes” aka “confetti eggs.”  Just remember, when cracking cascarónes on someone’s head, use an open palm & crack the egg on the back of the head nowhere near the eyes!

Cascarónes are made by breaking open one end of an egg, disposing of the egg white/yolk, cleaning, drying & decorating the empty shell, then filling it (usually with confetti) & gluing tissue paper over the hole. You can make them yourself (I actually really love this post on Oh Happy Day--such great pictures!)  But, I must confess, around this area, there are SO MANY pre-made very, very inexpensive cascarónes available that I cheated & used the store bought.

While brainstorming Easter cookies (and Easter Traditions), I suddenly remembered that once-upon-a-time, I pinned a recipe for piñata cookies, which featured three layers of baked sugar cookies, with the middle layer hollowed out to make room for candy. When the finished piñata cookie was broken, out poured candy (not too different than a real paper mâché piñata. (side note, I am *really* getting to use the special characters in this post, haha).

I thought about how similar the piñata cookies are with cascarónes, only you don’t traditionally break a cookie over someone’s head--in my world that would be the shameful waste of a good cookie! But I decided to merge the concepts of piñata cookies with the idea of confetti eggs.  And voila, Cascarónes Cookies.

As with any sugar cookie, these do take some time, though much of it is inactive as you wait for things to dry/rest/cool etc. There are tons of absolutely gorgeous easter egg decorated cookies, but I was a bit short on time (I was simultaneously working on this project ). I tried to keep things simple: a white outline flooded with pastel colors & white dots.

One of my biggest challenges (aside from finding time to actually finish these cookies) was finding the right candy to go inside. Because I wanted the cookies to mimic the confetti eggs & have lots of small-ish candy spill out when eaten, I was searching for the smallest size Easter candy possible.  Both my husband and I scoured several stores, with little luck. I thought I would have to settle for mini m&ms (whose primary colors sort of clashed with my already-decorated pastel cookie tops), but then I discovered a gem in a craft store in San Antonio: chocolate covered sunflower seeds! And they were pastel for Easter!  Win! (Side note: I am also no longer allowed to buy chocolate covered sunflower seeds because I cannot seem to stop eating them).  

Really, this concept could translate to most any cookie design, but I do have a few recommendations.  First, make sure your cookie dough is one that holds its shape very well when baked--my recipe (listed below) doesn’t have baking soda or baking powder in it, so it doesn’t spread or puff.  The cookie dough should be slightly thicker (especially for the middle layer) than you may normally roll it, but that will ensure a sturdy cookie, with plenty of space for candy.  Feel free to substitute whatever small candy fits inside.

Secondly, royal icing does dry really hard and the first couple of bites into the cookie can be a little challenging. If making these for kids, I’d recommend having the parents help to “open” the cookie for the child.

Sugar Cookie Dough 
(sorry, I don’t have volume measurements for this recipe!) 

200 g Unsalted Butter, at room temperature
200 g Granulated Sugar
1 egg, room temperature
1 tsp Vanilla Bean Paste
Generous Pinch of Sea Salt
380 g AP Flour (increase to 400 g, if live in a humid area)--

1.  Cream together the butter and sugar in the bowl of a mixer fitted with the paddle attachment.  Mix on low speed until completely combined. Scrape down the sides of the bowl. 
2. Add the egg and vanilla and mix again on low speed until just combined. Be careful not to incorporated too much air into the dough.  
3. Add the flour and salt. Mix on low speed until the flour is just incorporated and the dough forms a ball. 
4. Wrap the dough in plastic wrap & flatten into a disc.  Refrigerate a minimum of 30 minutes (thought overnight is best).  Rolling/baking/decorating instructions will continue below.  

Gluten Free Adaptation: May also substitute Jeanne's GF AP Flour mix to make a gluten-free version. 

Royal Icing 
half recipe courtesy of Sugarbelle  

Note: I’ve recently switched to this new royal icing! I find it’s easier to make & works better. 

1lb (half of a bag) of confectioners’ sugar
27 g / 2.5 Tbl Meringue Powder
1 to 1.5 tsp oil-free extract or emulsion (I used imitation almond this time, with a tiny bit of vanilla)
3 oz Warm Water

1. In the bowl of a stand mixer fitted with the paddle attachment, stir together the sugar and meringue powder. 
2. Meanwhile, add the flavoring to the warm water. 
3. While the mixer is still running on it’s lowest setting, slowly add the water/flavoring. 
4. Increase the mixer speed to medium and mix for 2 to 4 minutes, or until the icing is fluffy and thick. Ideally mix only until the icing will hold a soft peak.  
5. Store icing in an airtight container with a wet paper towel pressed into the surface.  
6. Color the icing as needed. 

Cookie Baking

• Preheat the oven to 350 F. Line two baking sheets with parchment paper
• Roll out the cookie dough evenly between two layers of parchment. The dough should be rather thick--mine were around 1/4 inch.  

• Use a large oval cookie cutter (oval cutter)  to cut out 10 ovals. Place the ovals onto a baking sheet. 

• Use a slightly smaller oval to press a slight “guide line” indentation into the tops (5 total), if desired, to later help with piping the icing. 
• Bake the large ovals for 10 minutes, then rotate the pan and bake for approximately 10 more minutes. Due to their thick nature, these cookies may take a bit longer than others.... The cookies should be done, but not yet developed any color. Once baked, allow the cookies to cool completely. 

• Meanwhile, re-roll, if necessary, and cut out 5 more large ovals.  Place those onto the second prepared baking sheet & refrigerate until firm (approximately 10 to 20 minutes.  Use a smaller oval to cut out the centers of each cookie (to leave room for candy later), and use a small offset spatula, if necessary, to remove the middle.  The middle cookies and the small ovals can be baked on the same baking pan.  Refrigerate for 10 minutes. 
• Bake the second sheet for 10 minutes, then rotate the pan and bake for approximately 8 more minutes. 
• Re-roll any scrap pieces & cut them into any shapes you like. 

Decorating & Assembly

• Match up two large cookies with one middle cookie. 
• Using a #3 round tip & thick white icing, outline the top cookies.  Allow to dry at least 30 minutes. Do the same with any small ovals too (or other shapes made from re-rolled scrap pieces). Save the remaining white icing for the cookie assembly 
• Flood the inside of the outlined cookie with a pastel colored icing. Use a toothpick or scribe tool to coax the icing into all areas of the cookie. Swirl to release any air bubbles. Quickly pipe white polka dots into the wet icing.  Allow to dry several hours (though overnight is best). 

• When ready to assemble the cookies, gather the reserved white icing, the prepared (and dried) cookies, and whatever candy you’ve chosen for the filling (I used chocolate covered sunflower seeds. 

• Pipe a ring of icing near the edge of the bottom cookie, taking care not to pipe too close to the edge, or the icing may drip off the sides. 

• Gently top with the middle cookie. Allow to dry at least 30 minutes. 

• Fill the center cavity with the candy 

• Pipe royal icing on the cookie ring.  Top with the decorated cookie & press gently to adhere.  Allow to dry at least 1 hr.  

• Decorated cookies will keep for several weeks, if wrapped well with plastic wrap and/or stored in an airtight container.  

This post contains affiliate links. 

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Samoa Squares (Gluten Free)

I dream of many things these days... (note: this is not a comprehensive list) The end of this crazy winter (where one day we have the AC on and the next day have to switch to heat). Fresh flowers. Vacations. One day learning to like exercise. A kitchen with a window in it (and marble counter tops too, while we’re dreaming). Paying off student loans. Living nearer a Trader Joes and Whole Foods (though I’m sure it’s better for my pocketbook that I don’t). And Gluten Free Girl Scout Cookies.   Luckily, I can make my own gluten free version of my Girl Scout cookie of preference: Samoas (or Caramel Delites, depending on where you are in the US).

If you think about it, Samoas have quite a few components: the shortbread crust (chocolate crust), the chewy caramel/coconut layer, the chocolate drizzle.... So, I made gluten free Samoa Squares with just a few adaptations to make them a bit easier.  Gluten free shortbread is more fragile than regular shortbread because in addition to not having gluten (i.e. proteins that help provide structure in regular baked goods), shortbread traditionally lacks another structural item: eggs. Making a bar-type cookie that is cut into squares *after* it is assembled is much easier than rolling out the the slightly crumbly dough and attempting to cut out individual cookies. Plus, then the caramel/coconut mixture can be spread on top all at once, and not individually portioned & spread onto each separate cookie base.  Then, instead of dipping the bottom in chocolate, I added a chocolate layer in between the baked shortbread and the coconut caramel. Just a few short-cuts that make the assembly easier, but the squares still taste (and look) amazing! Next time, I may even make a double batch (though then I’d be tempted to eat way, way too many of them....).  

My next dream is to perhaps to take a few of the leftover Samoa Squares make a milkshake or ice cream sundae with a couple leftover Samoa Squares. And perhaps tackle a gluten free version of the Thin Mint (my second favorite).  

Gluten Free Samoa Squares 

Yields approximately 16 squares

Shortbread Base (adapted from Annie’s Eats) 

4.25 oz (1c) GF AP Flour (or substitute AP flour, if not Gluten Free)

1 tsp Baking Powder

1/4 tsp Salt

3 oz Coconut Oil, solid

1.75 oz (1/4 c) Granulated Sugar

3/4 tsp Vanilla Bean Paste

1. In a small bowl, whisk together the flour, baking powder & salt. Set aside
2. In a slightly larger bowl, use a spatula to cream together the solidified coconut oil and the granulated sugar. Add in the vanilla bean paste. 
3. Pour all the dry ingredients into the creamed mixture & continue mixing, using a spatula, until a soft dough forms.  
4. Line an 8x8 pan with parchment paper (I find it’s easiest to crumple the paper first, then try to line the pan with it)--don’t worry if it’s not perfect. 
5. Press the evenly dough into the prepared pan. (I used my fingers). Chill the pan in the refrigerator for 10 minutes.  
6. Preheat the oven to 350 F. Bake the chilled dough for 15 minutes, or until the dough is baked through and very lightly golden brown. 
7. Set aside to cool.  Keep the oven on to toast the coconut. 

Chocolate Layer

2 oz semi-sweet Chocolate Chips 

1 tsp (6 g) Coconut Oil 

1. In a small bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, stir. Microwave for additional 10 second increments, stirring after each session, until the chips are melted.  
2. Evenly spread over the baked, cooled shortbread base. Allow to set. 

Coconut Caramel Topping (adapted from Cooking Classy)

90 g (3/4 c) sweetened coconut flakes, divided

6.9 oz (approximately 24) Kraft Caramels, unwrapped (note, weight is taken after unwrapping)

2 1/2 Tbl Milk (approximately 33g) 

1. Spread the coconut flakes onto a small pan. Toast in a 350 F oven until brown (but not burned)--Mine took about 15 minutes. Stir approximately every 5 minutes to ensure even browning. Set aside to cool. 
2. In a small sauce pan, heat the unwrapped caramels and milk over medium heat. Stir constantly until the caramels are just melted. Set aside to cool slightly. 
3. Meanwhile, pulse the toasted coconut in a food processor until finely processed. Remove 60 g (approximately 1/2 c) and set aside both the 60g and the remaining. 
4. Pour the 60g of coconut into the caramel and mix to combine.  Carefully spread in an even layer over the chocolate covered shortbread. Top with the remaining coconut & press into the caramel.  Allow to set completely.
5. Use a sharp knife to cut the coconut/caramel/chocolate topped shortbread into 16 equal squares. Spread the cut squares out slightly on the parchment paper in preparation for the chocolate drizzle. 

Chocolate Drizzle (adapted from Cooking Classy)

Note: this will make more than needed, but it’s rather difficult to make the batch much smaller than it already is. 

35g (2 1/2 Tbl) Coconut Oil, solid

10 g (2 Tbl) Cocoa Powder

1 oz (1/4 c) Confectioners sugar

1. In a small bowl, mix together the coconut oil and cocoa powder.  Heat for 10 seconds, or just until melted. Stir.
2. Add the confectioners’s sugar and mix until combined.  Heat for an additional 10 seconds, or until just slightly warm & of a pipe-able consistency.  Additional coconut oil may be added if the mixture is too thick.  
3. Place the chocolate into a cornet paper piping bag or a small ziplock.  Barely cut off the tip (or corner) and carefully stripe cross the squares.  Allow the chocolate to drizzle across the *entire* square so that you don’t end up with the “toaster strudel” effect ;) 
4. Allow the chocolate to set at room temperature. Store any leftovers at room temperature. 

Please note: When I made these squares, I used the weighted measurements which will be more accurate. I’ve included some volumetric amounts too, though I have not personally tested them.

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GF Red Velvet Valentines' Cookies and A Giveaway!

GIVEAWAY IS NOW CLOSED! 

I find that people generally fall into one of two camps when it comes to Valentine’s Day: they either love the holiday or they hate it.

I tend to fall into the “love it” category, but really I love any holiday that gives me an excuse to make festive treats & decorate custom sugar cookies.  (Seriously, I just spent the better part of three days working on these cookies!)

The same thing seems true, in my experience, when it comes to red velvet cake: people either love it or they dislike it. I admit, I’m not crazy about red velvet cake, but I did really enjoy the red velvet macarons I made last year.

A couple of years ago, I saw red velvet cut out cookies on the esteemed Sugar Belle’s blog, and I filed the idea away for a future Valentine’s season. This year, I decided to give the recipe a try & convert it to a Gluten Free option.  I love my regular sugar cookie recipe, but it’s always fun to add a new variety to the arsenal.

Part of the reason I was intrigued with Callye’s recipe is that it used a couple unusual-to-me ingredients: Red Velvet Emulsion & Buttermilk Powder . I don’t always have the greatest success finding out-of-the-ordinary ingredients in my local grocery stores, but luckily I was able to find both at Walmart (though Amazon.com also carries them).

Along with imparting that particular red velvet flavor, the red velvet emulsion also contains red coloring, which then meant I didn’t have to add any additional red to the dough. And I am very intrigued by the buttermilk powder--I look forward to experimenting with adding it to other baked goods too…

While I was shopping for the red velvet emulsion, I also discovered Cream Cheese Emulsion. Since red velvet cake is traditionally paired with cream cheese frosting (and the cream cheese emulsion was free from oil--royal icing’s enemy), it seemed serendipitous to make a cream cheese flavored royal icing for the decorations. Though a word of caution, a little goes a long way when it comes to cream cheese emulsion!

And this brings me to a giveaway! In the 4+ years that I’ve been posting, I’ve never done a giveaway. But I’d like to start doing a few from time to time...  This particular giveaway will feature some of the red velvet cookies you see in this post and some of my classic Valentine’s decorated sugar cookies.

For a chance to win, leave a comment telling me your favorite Valentine treat.  And please make sure to include your email address so that I can contact you, should you be the winner! The contest will run through midnight central time on Sunday, February 9, 2014. Because this giveaway is completely sponsored (i.e. funded) by me, it is only open to residents of the United States.

Giveaway is now closed!  Thanks to all who entered! 

Quilted/Tufted Cookie Tutorial
(inspired by Sugar Belle  and Sweet Ambs)

Use a Food Writer Pen and a ruler to draw diagonal lines 0.5” apart from each other. Then, draw lines perpendicular to the original ones to form a grid system. (I started by drawing a line down the center of the heart & using that as a guide with my clear ruler and my edible food marker.)

Use 20 second icing & a #1 tip to begin filling in the squares, making sure that no two squares are touching in any manner (see above photo). I usually try to fill in just inside the lines. Allow to dry for 20ish minutes to create a 3D look.

Go back and begin filling in the squares again (see photo above) Allow to dry again for 20ish minutes.
Fill in the remaining squares & allow to dry 20ish minutes if adding edible pearls (using a tweezers make this process easiest), or dry completely if piping dots in a contrasting color.

Further Technique Resources: 

For the (above) wet-on-wet flower technique or the (below) brush embroidery technique (or video here), visit Sweet Ambs.

For the piped lace designs, visit Sugar Belle and Bake at 350.

GF Red Velvet Cut Out Cookies
Adapted from Sugar Belle 

8 oz / 2 sticks / 1 cup Unsalted Butter, room temperature
8 oz / 2 cups Confectioners Sugar
1 egg, room temperature
2 tsp Vanilla Bean Paste 
1 Tbl Lorann Red Velvet Emulsion 
2 Tbl Milk
1.5 oz / 1/2 c Hershey’s Cocoa Powder
23 g  / 1/4 c Buttermilk Powder
13.8 oz / 3 1/4 c GF Flour {I used Jeanne's GF AP Mix; or use regular AP if not GF}
2 tsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Apple Cider Vinegar
additional tapioca starch for dusting (optional) 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter & the confectioners sugar on low speed until they are well combined. Scrape down the sides of the bowl. 
2. Add the egg, vanilla, red velvet emulsion and milk. Mix on low speed to combine & scrape down the sides of the bowl. 
3. Meanwhile, sift together the dry ingredients (cocoa, buttermilk powder, GF flour, baking powder, and fine grain sea salt) in a separate bowl. 
4. Add the dry ingredients to the mixer bowl & mix on low speed.  When the dry ingredients are halfway combined, add the vinegar and continue to mix until a dough forms.  If the dough is very sticky, add an extra 1/4 c GF flour, if the dough is still crumbly, add an additional Tbl of milk.  (note, mine required extra flour, but the original recipe did not call for any additional flour). 
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 
6. Preheat the oven to 400 F and line baking sheet with parchment paper. 
7. Roll out the chilled dough either between two pieces of parchment, or on surface well dusted a tapioca starch .
8. Cut out shapes & place on the prepared baking sheets. 
9. Bake at 400 for 8 to 10 minutes, depending on the size of the cutouts. 
10. Cool completely before decorating with Almond Cream Cheese Royal Icing (recipe follows). 

Almond Cream Cheese Royal Icing

2# confectioners sugar

2.25 oz Meringue Powder

3/4 c Warm Water

3/4 tsp Imitation Almond Extract **see note below**

1 tsp Cream Cheese Emulsion 

1. In the bowl of a very clean stand mixer fitted with the whisk attachment, combine the confectioners sugar and meringue powder.  Mix on low speed to combine. 
2. With the machine running, add the warm water. Increase the speed to medium until all the confectioners sugar/meringue powder is combined. Then increase the speed to high & continue mixing for 5 additional minutes (or until very stiff and glossy).  
3. Add the imitation almond extract and the cream cheese emulsion.  Mix on medium speed to combine.  
4. Color the icing as desired and thin to the desired consistency for decorating. Remember that colors containing lots of reds/pinks/blacks will continue to develop color & should be made at least 12 hours before use for proper color development.
5. Store the icing in a clean, airtight container in the refrigerator. Top with a wet paper towel to keep the surface of the icing from drying out. 

**Note: Why use imitation almond extract? Real almond extract uses almond oil & oil is an enemy of royal icing, so imitation almond extract (which does not contain almond oil) is required.**

note: this post may contain affiliate links. 

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GF Oatmeal Creme Pies

The beginning of a new year is “supposed” to be about renewal, setting new goals & starting fresh. But here I am, bringing a recipe for homemade oatmeal creme pies, which doesn’t exactly fit into the “eating healthier” goal many people set at the start of a new year.  Sorry, not sorry :)

By making your own, at least you have complete control over the ingredients go into (or are left out of) your version? These homemade oatmeal creme pies may not have the same shelf life as their pre-packaged Little Debbie predecessors, but these particular ones are gluten free, yet very tasty. In fact, I may need to send the remaining oatmeal creme pies with my husband to work because I can’t seem to stop eating them!

Because I attended a private elementary/middle school that didn’t have a hot lunch program, we had to bring a packed lunch from home. Bless my poor mother for packing lunches for myself and my sisters for 12 years!  On very special occasions, we were allowed a treat, like Little Debbie oatmeal creme pies, in our lunch box.  Sometimes there were zebra cakes or star crunch, but I think the oatmeal creme pie was my favorite :)

It has been years since I’ve had a Little Debbie oatmeal creme pie.... Especially now that I eat a mostly gluten free lifestyle, many of my favorite childhood lunchbox items are out of the question.  Instead, I’m experimenting with making my own versions to fit my changing dietary needs.

I looked at many recipes online for homemade oatmeal creme pies before settling on the one I used. Many images showed the cookies much puffier than my memories of  the prepackaged version.  Some used a straight frosting as the filling, while I wanted something more marshmallow-y.

The cookie dough for these pies is much more sticky than traditional dough. And it really spreads in the oven during the baking process. In fact, during the baking process for my first test pan, I did have serious doubts about whether the recipe would work! Thankfully, it did.

Instead of sandwiching the cookies with a frosting or meringue, I turned to one of my favorite marshmallow recipes (the one I used for homemade peeps and adapted to top chocolate stout cupcakes) and used that recipe for the filling. I do have a serious love for homemade marshmallows :)

Stay tuned, there may be more Little Debbie copycat recipes in the future!

Note: If you’re following a gluten free lifestyle, please make sure the oats you use are certified gluten free.  While traditional oats themselves do not contain gluten, they are often processed on equipment shared with gluten products, thus resulting in cross-contamination.  Or the oat fields are cross-pollinated with glutinous grains, again resulting in cross-contamination. I personally have had good luck with Trader Joe's Gluten Free Rolled Oats and Bob's Red Mill Gluten Free Rolled Oats but everyone is different. Also, some people who cannot tolerate the proteins that make gluten also cannot tolerate the proteins in oats, so check with your doctor before consuming.

Oatmeal Creme Pies
Yields approximately 60 cookies or 30 sandwiches. 

Cookie Base
adapted from Babble 
8 oz / 2 stick unsalted butter, room temp
5.6 oz / 3/4 c Light brown Sugar
3.5 oz / 1/2 c Sugar
2 large eggs
1 Tbl Honey
1 tsp vanilla
7.45 oz / 1.75 c GF Flour (I used Jeanne’s Gluten Free AP mix or substitute AP if not GF)
1 t Baking Soda
1/8 tsp cinnamon
1/4 tsp salt
4.7 oz / 1 1/2 c GF Oats (I used Trader Joe's version or substitute regular if not GF)

Marshmallow Filling 
note: do not make until ready to assemble or else the gelatin will set in the bowl not on the cookies!) 
2/3 c Cold Water
0.5 oz / 2 packets Granulated Gelatin
14 oz / 2 c Granulated Sugar
1/2 c Water
2 tsp Vanilla

1. To make the cookies: Line 4 baking sheets with parchment paper
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together on medium speed the butter and sugars until the mixture has completely combined, and is lighter in color and fluffy in texture. Scrape down the sides of the bowl. 
3. Add the eggs, honey and vanilla and mix on low until combined. Scrape down the sides of the bowl. 
4. Meanwhile, whisk together the flour, soda, cinnamon and salt in a separate bowl. Set aside. Pulse the oats in a food processor or clean coffee grinder until coarsely chopped. Mix the oats in with the dry ingredients. 
5. Add the dry to the mixer bowl and mix on low speed until just combined. Scrape down the sides of the bowl. 
6. Use a small 1 Tbl scoop to drop batter onto the prepared baking sheets. Pan the cookies 3 rows by 4 rows. Always start by portioning the outer edges (see photo below) & then filling in with the remaining rows. 
7. Chill the cookies in the refrigerator for 15 minutes.  Preheat oven to 350 F.
8. Bake the cookies for 10 to 12 minutes, or until the edges are light brown.  Rotate the pans halfway through baking. 
9. Remove from the oven and cool on the baking sheets. 
10. To make the filling (do so just before assembly): Bloom gelatin in cold water in bowl of a 6 qt stand mixer. Attach the bowl (during the blooming process) & whisk attachment to the mixer.
11.  In a 3 qt saucepan, combine the sugar & water. Stir just until the mixture resembles wet sand. Heat the pan over medium high heat to 238 F (softball stage). Do not stir during the heating process. 
12.  With mixer running on low, pour syrup over gelatin.  Increase speed to medium for 3 minutes. Put on the splash guard as a precaution against burns.  Increase speed to high & beat for 3 additional minutes.
13. Add the vanilla extract. Beat on high for an additional 7 minutes (splash guard is not necessary). 
14.  While the marshmallow is whipping, prepare a large piping bag by fitting it with a large round tip (I used an Ateco 804).  Prepare the cookies by matching like sizes & flipping over the bottom cookies for piping. Also gather a back up baking sheet with sprayed parchment for the extra filling. 
15. Once the marshmallow is very thick & holds its shape/a stiff peak, use a portion scoop to scoop it into the prepared piping bag.
16. Pipe the marshmallow in a spiral pattern onto the bottom of one cookie & top with another cookie to make a sandwich. Press slightly to adhere. Repeat with the remaining cookies. Work quickly so that the marshmallow does not set up in the mixing bowl or in the piping bag.  
17. Pipe any remaining marshmallow (there will be extra) into sprayed, parchment paper. 
18. Allow the sandwiched cookies to set at room temperature. 
19. Store any leftovers in an airtight container at room temperature. Eat within a few days, though they really do taste best have the best texture the day they are made. 

panning example from step 6 

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