Peppermint Marshmallows
Ingredients
1 1/2 cup cold water (split half in mixer and half in pot)
34 grams unflavored gelatin
3 cups granulated sugar
3/4 cup light corn syrup
3/4 teaspoon salt
3 tablespoons pure vanilla
1 tablespoon peppermint extract
2 cups icing sugar to coat the marshmallow
Instructions
Using a mixer with a whisk attachment, blend 3/4 cup of water and sprinkle with gelatin. Set aside.
In a medium saucepan over high heat add sugar, corn syrup, salt and 3/4 cup of water. While stirring, bring to a rolling boil for 1 minute.
Take gelatin and mix on a low setting while slowly pouring in the contents of the saucepan. Once contents start to blend, turn the mixer on high and whip for 10-12 minutes until batter triples in size and thickens. Slow down the mixer and add vanilla and peppermint.
Quickly spread mixture evenly across 9-inch-by-13-inch greased baking pan. Cover with a greased sheet of plastic wrap and press firmly to seal.
Leave the marshmallow to set at least 3 hours. Sprinkle a cutting board with icing sugar and flip the marshmallow slab onto it. Rub icing sugar on marshmallow slab. Cut into squares and coat remaining sides in icing sugar.
No Spread Sugar Cookies
Ingredients
3 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 teaspoon salt
1 cup room temperature butter
1 1/4 cup granulated sugar
2 teaspoons clear vanilla extract
1 large egg room temperature
3 tablespoons milk
Instructions
Combine all dry ingredients in a bowl and set aside.
Mix with a paddle attachment and beat sugar and butter on medium until a paste is formed. Add vanilla, egg and milk; mix for one minute; scrape sides and mix until combined. Add flour mixture and mix until dough pulls away from sides.
Roll and cut into shapes and chill for 10 minutes. Bake at 325-350 F for 9-12 minutes until golden; do not let them brown. Cool completely before icing.
