With a graham cracker cookie and toasted marshmallow fondant, these Linzer-inspired treats are sure to please.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1/2 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1 large Land O Lakes® Egg
2 tablespoons honey
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup graham cracker crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Land O Lakes® Butter
1 (10-ounce) package miniature marshmallows
1 tablespoon water
1 pound (4 cups) powdered sugar
1 1/4 cups semi-sweet chocolate chips
Combine 1/2 cup butter, brown sugar and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg, honey and vanilla; continue beating until well mixed. Add flour, graham cracker crumbs, baking soda and salt; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
Heat oven to 350ºF. Line cookie sheets with parchment paper; set aside.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutters. Place onto prepared cookie sheets. Bake 7-8 minutes or until edges are light golden brown. Remove to cooling rack; cool completely.
Melt 1/4 cup butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 6-8 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Immediately remove from heat; pour browned butter into bowl. Set aside.
Combine marshmallows and water in large bowl. Microwave 1 1/2 minutes, stirring every 30 seconds, or until melted and smooth. Add powdered sugar and browned butter to melted marshmallows; mix with buttered hands until combined. Knead fondant until smooth.
Roll out fondant onto powdered sugar dusted surface to 1/8-inch thickness. Cut out using same 2 1/2-inch star-shaped cookie cutter. Cut out center of star, using 1 1/2-inch star-shaped cookie cutter. Set aside.
Microwave chocolate chips in bowl 1 minute, stirring every 30 seconds, or until melted and smooth. Spread evenly onto cookies. Top each with marshmallow fondant star.
Read the Story Behind the Recipe
Extra fondant can be refrigerated up to 1 week in airtight container.
You don’t need a campfire to enjoy this classic trio of flavors. Marshmallow, chocolate and graham crackers make everything from cakes and pies to cookies and ice cream sandwiches summery and fun.