Gingerbread S'more Houses with Boozy Eggnog Marshmallow Filling
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-12
 
These are more than gingerbread cookies. They're gingerbread s'more houses with boozy eggnog marshmallow filling and chocolate sandwiched in between. Have your booze and eat it too this Christmas.
Ingredients
  • ** You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “gingerbread” for photos, supply list and detailed instructions. Or click here
  • ¾ cup of butter, cold
  • ½ cup brown sugar
  • 2 eggs
  • ⅔ cup molasses
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 1 teaspoon corn starch
  • 1 teaspoon ground cloves
  • 1 packet unflavored gelatin
  • ⅛ cup cold water
  • 1 tablespoon cold eggnog
  • ¼ cup of water
  • 1 cup sugar
  • 1 tablespoon rum
  • candy
  • chocolate
  • house shaped cookie cutter
  • piping bags
  • piping tips
Instructions
  1. ** You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “gingerbread” for photos, supply list and detailed instructions. Or click here
  2. TO MAKE THE COOKIES: Cream the butter in a mixer. Add in brown sugar and mix, then eggs and molasses.
  3. Mix dry ingredients together in a separate bowl then add to wet ingredients while mixing.
  4. Chill dough for about thirty minutes. Roll out on parchment paper and use a house-shaped to cut out cookies. Flip half of the cookies so they will be able to form a sandwich.
  5. Bake at 350 degrees for 10-15 minutes depending on cookie size. Allow to cool and spread melted chocolate on one side.
  6. TO MAKE THE MARSHMALLOW: Sprinkle a packet of gelatin over the 5 tablespoons of cold water and 1 tablespoon cold eggnog into a mixing bowl. Allow it to soak up the liquid. Set up a spatula, bowl, piping bag and piping tips next to the mixer.
  7. In the sauce pan pour ⅛ cup water over 1 cup sugar. Place heat on low and allow sugar to dissolve completely. Turn up heat to medium high and attach a candy thermometer. Once heat reaches 238 degrees (soft ball stage) remove from heat.
  8. Pour into gelatin mixture and mix by hand to cool it down. Pour in rum and attach to mixer. Mix on high for at least ten minutes until marshmallow turns white and begins to firm/thicken. Scoop all of the marshmallow into a heat safe bowl and let it sit for a few minutes until it congeals. Scoop some into a piping bag and pipe onto half of the cookies. If the marshmallow firms too much, you can squeeze out the rest fro piping bag back into bowl and reheat bowl for about 5 seconds. Allow to congeal again and scoop back into bag. Attach bare cookies to marshmallow cookies.
Nutrition Information
Calories: 280
Recipe by 1 Fine Cookie at http://1finecookie.com/sweet/gingerbread-smore-houses-boozy-eggnog-marshmallow/