Ginger Crinkle Candy Cane S'mores Cookie Sandwiches

Directions

GINGER CRINKLE COOKIE INSTRUCTIONS

1. Turn oven to 350 degrees. Mix vegetable oil, sugar, vanilla, and molasses on medium speed with the paddle attachment for 5 mins. Add eggs one at a time, mixing well after every addition. Sift remaining dry ingredients together, and add slowly to your wet ingredients. Mix to combine.

2. Scoop batter with ice cream scoop, divide scoop in half, roll into a ball and roll in sugar. Place on a sheet pan lined with parchment, and press down with the palm of your hand. Flatten cookie evenly to about a ½” thick, keeping a nice round circle.
3. Bake for 10 minutes, or until edges are barely golden brown and the cookie has the crinkle texture. Let cool. Melt some pink chocolate and drizzle half of each cookie, adding sprinkles and crushed candy canes.

CHOCOLATE BARK INSTRUCTIONS

1. Melt chocolate and pour on sheet pan and swirl together.

2. Top with your favorite sprinkles and crushed candy canes.
3. When chocolate is almost set, cut with a 3” circle cutter.

GINGER CANDY CANE MARSHMALLOW S’MORES

1. Prepare a 9” x 13” baking pan by spraying with vegetable cooking oil and set aside.

2. In a stand mixer fitted with the whisk attachment, pour ½ cup (120 ml) water into the bowl and sprinkle in the gelatin. No need to stir! Set aside and allow the gelatin to bloom.
3. In a small saucepan over high heat combine sugar, corn syrup, remaining water and salt. Bring mixture to a rolling boil. Once a boil is reached, allow the syrup to boil for one more minute.
4. When your syrup reaches a boil, turn your stand mixer on low for 30 seconds to allow the gelatin and water to mix. Once your syrup has boiled for the additional minute, remove saucepan from heat. Turn mixer to medium speed and slowly pour the syrup into the mixer, taking care not to pour the syrup onto the whisk.
5. Once all your syrup is poured in, turn your mixer to high and whip for 10 minutes until mixture has tripled in size and looks thick. Turn off your mixer, add your vanilla and candy cane flavour and gel colour, then turn mixer to medium for 30 seconds to incorporate vanilla extract.
6. Immediately pour the marshmallow into your prepared pan. Spray an off-set spatula with cooking oil spray so it doesn’t stick to the marshmallow and quickly spread the marshmallow until it’s even in the pan. Set aside to set up-- usually 8 hours or overnight.
7. To cut marshmallows, flip the marshmallow onto a textured plastic cutting board (not a smooth cutting board or a wooden one). With a wet towel on hand to wipe your knife between cuts, cut your marshmallow into the desired size of pieces, or use a 3” circle cutter.

ASSEMBLY INSTRUCTIONS

1. Turn on your Nostalgia S’mores Maker! Toast your marshmallow to your desired toastiness

2. Layer your chocolate shard on the bottom cookie, and sandwich your marshmallow on top, creating the perfect cookie (s’more) sandwich!
3. Eat immediately!