Autumn Leaves Marshmallow Cookies

Makes 10 Large Cookies

Ingredients

Marshmallow Fluff

• ⅓ cup brewed Autumn Leaves
• ¾ granulated sugar
• ¾ cup corn syrup
• 3 egg whites
• ½ cream of tartar

Molasses Cookie

• 2 Sachets Autumn Leaves
• ¾ cup butter
• 2 ¼ cup flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup light brown sugar
• ¼ cup granulated sugar, plus more for rolling the cookie in
• ⅓ cup dark molasses
• 1 large egg, room temperature
• 2 teaspoons vanilla 

Directions

For the Autumn Leaves Infused Marshmallow fluff

1. In a medium saucepan, whisk the brewed tea, granulated sugar and corn syrup until well combined. Add a candy thermometer and place over medium to medium-high heat. Do no mix after this point. Let simmer and boil until the temperature reaches soft-ball stage (240 degrees).
2. Just before the sugar is finished, around 225 degrees, add the egg whites and cream of tartar to a bowl of a standing mixer and whisk until soft peaks appear.
3. Once the syrup is finished, turn the mixer on low and slowly it into the egg whites. Drizzle it as close to the wall of the bowl as possible so it doesn’t hit the whisk and splatter.
4. Once completely added, add in the vanilla and turn the mixer on high and whisk for another 3-5 minutes until the mixture becomes white and fluffy. Set aside.

For the Autumn Leaves Molasses Cookies

1. Preheat the oven to 350 degrees.
2. In a saucepan over medium heat, melt the butter with two sachets of Autumn Leaves tea. Once completely melted, take off the heat and let the tea seep for about 5 minutes. Squeeze the sachets of any remaining butter and discard.
3. In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt and set aside.
4. In the bowl of a standing mixer with a padel attachment, beat the butter, sugar, and brown sugar together until fluffy. Add in the molasses and egg and mix for 1 minute. Scrape down the sides of the bowl and mix for another 30 seconds.
5. Add in the flour all at once and beat until you no longer see any flour bits. Cover and place the dough in the fridge for at least 1 hour and up to 24.

To assemble the cookies

1. Let the dough sit at room temperature for about 10 minutes. Using a 4 tablespoon cookies scoop, portion out a cookie and roll in granulated sugar. Using your thumb, press the center of the cookie and manipulate the dough until it creates a bowl shape.
2. Spoon about 2 tablespoons of the fluff into the center of the cookie bowl. Take about 2 tablespoons of the dough, flatten it out and toss in the sugar. Break apart into pieces and place on top of the fluff and connect the edges of the cookie but still letting the fluff peak through.
3. Place on a cookie sheet 3 inches apart. Bake in the preheated oven for 10 minutes. Remove from the oven let cool for a few minutes before using a torch to toast the fluff that's peaking through.
4. Serve at room temperature.