For the Cookie Dough:

3 cups all-purpose flour

½ cup Billington’s Milled Golden Cane Sugar or Wholesome Sweeteners Fair Trade Certified Organic Sugar

½ teaspoon salt

¾ teaspoon baking powder

3/8 teaspoon baking soda

½ teaspoon cinnamon

12 tablespoons (1 ½ sticks) cool, unsalted butter, cut into pieces

2 cage-free eggs, whisked together

For the Homemade Marshmallows:

¼ cup Wholesome Sweeteners Organic Light Corn Syrup (with vanilla)

¾ cup Billington’s Milled Golden Cane Sugar or Wholesome Sweeteners’ Organic Sugar

2 cage-free egg whites

1 tablespoon confectioners’ gelatin

2 tablespoons cold water

For the Chocolate Glaze

12 ounces semisweet chocolate

2 ounces cocoa butter (available at baking supply stores), or ¼ cup vegetable oil

Tools

A cookie cutter, 1 to 1 ½ inches in diameter

Two cookie sheets, well greased or lined with parchment paper or with nonstick baking mats; or nonstick cookie sheets

A candy thermometer

Make the cookies:  Blend the dry ingredients in a mixer fitted with a paddle attachment.

Add the butter and mix at low speed until sandy.  Add the eggs and mix to combine.  Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.  (The recipe can be made up to this point and refrigerated for up to 3 days.)

Heat the oven to 375 degrees F.

On a lightly floured surface, roll out the dough 1/8-inch thick.  Use the cookie cutter to cut out small rounds of dough.  Transfer to the prepared pans.  Reroll the scraps and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).

Bake the cookies until light golden brown, about 10 minutes.  Let them cool to room temperature on a wire rack.

Make the marshmallows:  Combine ¼ cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer.  Bring to a boil and boil to “soft-ball” stage, or about 235 degrees.

Meanwhile, whip the egg whites until soft peaks form.  In a small bowl, sprinkle the gelatin over the 2 tablespoons cold water and let dissolve.  When the syrup reaches 235 degrees, remove it from the heat, add the gelatin, and mix.  Pour the syrup into the whipping egg whites.  Add the vanilla and continue whipping until stiff.  Transfer to the pastry bag.  Pipe a “kiss” of marshmallow to cover each cookie.  Let the cookies sit at room temperature for 2 hours to cool and stiffen.

Make the chocolate glaze:  Melt the glaze ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally.  Line a cookie sheet with parchment paper or a nonstick baking mat.  One at a time, gently drop the marshmallow-topped cookies into the hot chocolate.  Lift out with a fork and let the excess chocolate drip back into the bowl.  Place the glazed cookies on the cookie sheet and let them sit at room temperature until the coating is firm, 1 to 2 hours.  Makes 65.