Pink icing
White icing
Stay Puft Marshmallows
Slimer cookie cutter
3 cups all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 cup (2 sticks) unsalted butter, softener
1 cup sugar
1 egg
1 teaspoon pandan extract
1 teaspoon vanilla
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until combined.
Add the egg, pandan extract, and vanilla.
Slowly add in the dry ingredients just until the dough comes together and turns green in color.
Wrap in plastic wrap. Chill in the refrigerator until you are ready to use.
Preheat the oven to 350° F. Prep baking sheets with silpats or parchment paper.
Roll out the dough to 1/4-inch thick. Flour the cookie cutter and cut out the shapes. Place onto the prepped baking sheet.
Bake for 10 minutes. Transfer to a wire rack and let cool completely.
Pipe the pink icing for the tongue and the white icing for the teeth.
Sandwich chocolate and roasted marshmallows between 2 cookies to make the s’mores.
Bake for 10 minutes. Transfer for a wire rack and let cool completely.
Pipe the pink icing for the tongue and the white icing for the teeth.
Sandwich chocolate and roasted marshmallows between two cookies to make the S’Mores.
Recipe by: justJENN recipes
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