Cutler's Cookies, Bountiful, Utah ** this recipe has been modified slighly for home baking**
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs and vanilla and mix until blended well.
Add dry ingredients and mix just until blended.
Using a 1/4 cup measure or cookie scoop, place the dough onto a baking sheet and chill the dough for 20-30 minutes before baking. When ready to bake, place 6 per baking sheet and flatten each cookie ball slighly with palm of hand.
Bake for about 8-10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Let cool completely.
Beat the egg whites and corn syrup together in a clean bowl for 5 minutes until thick.
Add the powdered sugar, salt and vanilla. Beat on low speed until blended.
If marshmallow creme begins to soften, beat again for 1-2 minutes on high.
Beat soft butter, cocoa, and powdered sugar together until smooth.
Add milk and vanilla, blend well.
After cookies are cooled, spread with about 1 tablespoon of marshmallow creme covering almost to edge of the cookie. Leave about 1/2 inch to the edge, the marshmallow will spread a bit depending on stiffness of creme.
Lightly drop a generous teaspoon of frosting in the center of the cookie; gently frost outward leaving a border of marshmallow creme showing around the edge. Frosting the cookie will push the marshmallow creme out further, so be sure to leave room for marshmallow creme to spread a bit.
This cookie is best served on the same day as baking!
-Be very careful to not get any of the egg yolk into the whites. It is impossible to beat the egg whites stiff if egg yolk gets in the whites!
-For stiff egg whites, use room temperature eggs. Also make sure the bowl and beaters are completely clean and free of any oils for best results!
-When frosting the cookie with marshmallow, test one cookie to see how far the marshmallow spreads, then top with chocolate frosting.
-Make the frosting while the cookies are baking. Make the marshmallow creme after the cookies have cooled. It tends to lose its shape if it sits on the counter too long. If you make the marshmallow creme and it loses its shape, beat again until it fluffs up a bit!
-The cookies may be made ahead and frozen. When ready to serve, remove, let come to room temperature, top with marshmallow and then frost.