Dark Chocolate Dessert Hummus with Cinnamon Marshmallow Iced Shortbread Cookies

Instructions

1. 01Header: Shortbread Cookies
2. 02Cream the butter and sugar in mixer 2-3 minutes until soft and fluffy.
3. 03Mix in flour and salt just until combined. Take care to not overwork.
4. 04Transfer to plastic wrap in a disc and chill for at least 1 hour. This is very important to relax the dough and chill the butter completely.
5. 05If chilled for longer period, or dough is too hard to roll out, let rest at room temperature for 15-20 minutes until pliable enough to roll.
6. 06Roll out dough evenly to 1cm thickness.
7. 07Slice cookies into equal rectangles. Transfer carefully to parchment lined baking sheet.
8. 08Return cookies to the refrigerator to chill for at least 15 minutes.
9. 09Preheat oven to 350 F.
10. 10Bake for 10 minutes, until slightly golden.
11. 11Remove to cool completely on the pan before transferring to rack.
12. 12Header: Marshmallow Royal Icing
13. 13In a large microwavable bowl, place marshmallows and water.
14. 14Microwave for 1 minute and remove. Marshmallows will double in size.
15. 15In a separate bowl, add egg whites and cream of tarter (to stabilize).
16. 16Beat with whisk/mixer until foamy.
17. 17Add marshmallow and confectioners sugar and mix completely.
18. 18If mixture is too thin to pipe and hold its shape, add additional confectioners sugar.
19. 19Transfer mixture to a piping bag with a very small cut to open.
20. 20Pipe lines on the shortbread and then pipe frosting in the middle to fill. Use a knife or pointed tool to paint the glaze completely into the lines to flood the space.
21. 21Sprinkle the tops with cinnamon.
22. 22Set cookies aside to allow glaze to dry completely. These can be made the day before and chilled.
23. 23Enjoy cookies with Boar's Head Dark Chocolate Hummus to elevate the treat.

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Dark Chocolate Dessert Hummus