Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches

Ready for a unique holiday cookie? These shortbread cookies have a hint of tongue-tingling Sichuan peppercorn and a torched marshmallow sandwiched in between.

Instructions

1. 1

   In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.

2. 2

   In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.

3. 3

   Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.

4. 4

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

5. 5

   Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1–2 inches of space between each cookie.

6. 6

   Bake the cookies for 10–12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.

7. 7

   Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.

8. 8

   Enjoy!

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