by Laura Silber
- One-half batch just-made vanilla marshmallow cream
- 24 Mi-Del Gluten Free Gingersnaps, or 24 Schar's Gluten Free Shortbread cookies
- 20 ounces bittersweet chocolate
- 4 tablespoons butter or margarine
Line 2 cookie sheets with parchment paper or wax paper. Lay out the cookies on the sheets, 12 to a sheet. Plop the marshmallow cream by the spoonful neatly on top of each cookie. Let rest at least 2 hours until marshmallows are firm.
Using a double-boiler (or a stainless steel bowl on top of a pot with 2” of boiling water in it, which works great), melt the chocolate with the butter or margarine, stirring until smooth. Remove top part with chocolate from heat.
Hold a dinner fork in one hand, and a soup spoon in the other. Gently slide the fork under your first marshmallow-topped cookie. Lift it carefully, and gently submerge it halfway into the warm chocolate. Using the spoon in your other hand, pour chocolate over the marshmallow and cookie until it is completely covered. Lift the fork out of the chocolate, and let the excess drain back into the bowl.
Transfer coated cookie gently back to the parchment-lined cookie sheet. Repeat until all cookies are coated with chocolate. If the melted chocolate begins to stiffen, just return the bowl/ pot to the double boiler and allow it to warm again until it is loose and runny.
Refrigerate your “Mallomars” for 20 to 30 minutes until the chocolate is hardened. In cool weather, you can store them on the countertop, covered with wax paper. In warm weather, they keep best in the refrigerator. Theoretically they are good for 1 to 2 weeks, but in my house they always get eaten within days.
Yield: 2 dozen cookies