Category Archives: Sweet & Salty

Baked Brie with Caramelized Onions

Baked Brie with Caramelized OnionsIf you go back and look at the order of recipes on this blog, you can clearly see my train of culinary thought. Last week, I posted three pies back-to-back. Last month, I posted a cake per week. Earlier in the year, I was making doughnuts right and left. I can’t help that my inspiration is so obviously linear.Baked Brie with Caramelized OnionsThis week, I’m caramelizing everything. On Wednesday, it was Brussels sprouts. Today, it’s onions. But they’re not just any old caramelized onions. Nope. These are nestled with a wheel of brie, wrapped in buttery pastry, and baked into a puffy, golden appetizer worthy of any Thanksgiving spread!Baked Brie with Caramelized OnionsBaked brie is always a holiday hit—what’s not to love about the combination of melty cheese and flaky pastry?!—but I am all about the sweet addition of caramelized onions here. They’re cooked low and slow until they’re soft, sweet, and deeply browned. I like to add some minced garlic and fresh rosemary (it’s another thing I’m into right now) at the end of cooking, just for a little dimension.Baked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsAfter the onions cool, it’s time to assemble the baked brie. Roll out a sheet of puff pastry (I use rough puff, but the frozen all-butter stuff works too) and pile the onions on top.Baked Brie with Caramelized OnionsSmear a little dijon on one side of a wheel of brie and place it on top of the onions. The mustard flavor isn’t too pronounced here, but it’s sharpness helps offset the richness of the cheese and pastry.Baked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsWrap everything up tight, give it an egg wash glaze, and decorate with some little pastry leaves, if that’s the sort of thing you’re into.Baked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsBake the brie until the pastry puffs and turns golden. Wait a few minutes before serving it with seasonal fruit and the crackers you made your roommate go get from the overpriced cell-phone-dead-zone grocery store behind your building (and you didn’t even complain when he came back with some weird flavor instead of plain because you’re an adult and someone did you a favor)…Baked Brie with Caramelized Onions…um, what was that? Oops. Back to baked brie.Baked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsYou’re going to love this brie, y’all! It’s rich and buttery, and oozes in the best possible way. One bite of this melty, cheesy, salty-sweet treat is worth every second it takes to cook those onions, I promise. I know all your holiday guests will agree.Baked Brie with Caramelized Onions
Baked Brie with Caramelized Onions
makes one 5-inch (13.4 ounce) baked brie

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Caramelized Onions:
2 medium sweet onions, sliced into thin half-moons
2 tablespoons unsalted butter
1/2 teaspoon fine sea salt
3 cloves garlic, minced
2 teaspoons minced fresh rosemary

For Assembly:
1 5-inch (13.4 ounce) wheel of brie
1-2 teaspoons dijon mustard
1 large egg
1 teaspoon water

For Serving:
seasonal fruit
bread or crackers

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Caramelize the onions. Melt butter in a large heavy-bottomed skillet over medium heat. Add onions and cook, stirring frequently, until they reduce in volume and are deeply browned (but not burnt!). Add garlic and minced rosemary and cook just until fragrant, about 1 minute. Do not rush this process. Set aside to cool completely.

Preheat oven to 400F. Line a rimmed baking sheet with parchment. Set aside.

Assemble the baked brie. Flour a surface and a rolling pin. Unfold dough. Roll dough out to 9×12-inch rectangle. Slice off a 2×9-inch strip and refrigerate it for later. Place onions in a 6-inch circle in the center of the remaining dough.

Spread mustard on one side of the brie. Place the brie, mustard-side-down, on top of onions. Fold pastry over the top, leaving no exposed cheese. Place wrapped brie, smoother-side-up, on prepared pan. Refrigerate.

Make an egg wash. In a small bowl, combine egg and water. Whisk with a fork until smooth.

Remove reserved strip of dough from the refrigerator. Use a knife or decorative cookie cutters to cut decorative pieces, if desired.

Remove brie from the refrigerator. Paint with egg wash. Top with decorative pieces and paint with more egg wash. Bake brie for 25-30 minutes, or until puffed and golden.

Let cool for at least 15 minutes before removing to a serving platter. Serve with fruit, bread, or crackers, if desired.

Baked brie is best on the day it’s made, but may be wrapped tightly in the refrigerator for a few days.
Baked Brie with Caramelized OnionsBaked Brie with Caramelized OnionsBaked Brie with Caramelized Onions

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Salty Maple Caramel Corn

Salty Maple Caramel CornI’ve got maple syrup on my mind, y’all! Last week, it was in the form of a Maple Layer Cake. Today, it’s Salty Maple Caramel Corn!Salty Maple Caramel CornY’all—this stuff is phenomenal. Phe-nom-e-nal. Crispy, crunchy, sweet and salty. Oh, and easy. Salty Maple Caramel Corn comes together in four simple steps.Salty Maple Caramel Corn

Pop some popcorn.

I pop my popcorn in a heavy-bottomed pot on the stove. Just heat a tablespoon of oil with a few kernels in it over medium heat. When they start popping, add the rest of the kernels, put a lid on it and jostle until all your corn is popped!Salty Maple Caramel Corn

I used Pop-Secret Jumbo Popping Corn in all my testing. I found that 3/4 cup unpopped kernels usually yielded 12 cups of popcorn, but I know that other brands act differently. I’ve seen some that purport to make 16 cups from 1/2 cup kernels! Basically, what I’m saying is to measure your popped popcorn to make sure you have the necessary 12 cups for this recipe 🙂 Salty Maple Caramel Corn

Make the salty maple caramel.

This is one of the easiest caramels you will ever make. There is no pot-watching or streaming heavy cream into molten sugar. You don’t need a candy thermometer either!

Just put sugar, maple syrup, salt, butter, and water in a pot and boil for five minutes. Don’t stir, swirl, or otherwise agitate the pot in any way—this will lead to crystallization and sad, dull caramel corn. No, thank you! Just add the ingredients to the pot (without stirring) and turn on the heat. I promise you, the caramel will form properly on its own.

Once the boiling time is up, turn off the heat. Stir in some vanilla and baking soda. The caramel will bubble up once the baking soda dissolves.Salty Maple Caramel Corn
Two quick recipe notes:

  • I chose to use granulated sugar in this recipe, rather than the usual light brown sugar. While brown sugar is very delicious in caramel corn, I found that the molasses in it competed too much with the maple syrup. If I’m going to use pricey maple syrup in a recipe, I want to be able to taste it!
  • This recipe calls for 2 teaspoons of salt. It will give the finished caramel corn a salty finish, but shouldn’t be overwhelming. If you think it’s too much for you, feel free to reduce it to 1-1 1/2 teaspoons.Salty Maple Caramel Corn

Toss the salty maple caramel with the popcorn.

This sounds mindlessly easy, but I’m going to talk about it anyway.

This recipe calls for tossing the popcorn and caramel together in a large oiled bowl with oiled silicone spatulas before spreading it onto oiled rimmed sheet pans. Don’t be tempted to skip the bowl and do the tossing on the pans. Many recipes recommend this, but I burned the everliving crap out of my hand using that method. If you think hot oil burns are the worst, it’s only because you haven’t experienced the unrelenting torture of a molted sugar burn.Salty Maple Caramel CornFor the same reasons, don’t touch any pieces of coated popcorn that fly out of the bowl during mixing. Wait until they cool for a few minutes before picking them up.Salty Maple Caramel Corn

Bake at a low temperature and stir occasionally.

This is the easiest of all the steps. Bake the coated caramel corn at 250F for an hour, stirring every 15 minutes to prevent burning. It’s a lot like making granola.Salty Maple Caramel CornSalty Maple Caramel CornThe caramel corn will seem very wet at first, but will harden to a crispy, glossy finish. Once the hour is up, scatter the caramel corn onto a big piece of parchment and let it cool to room temperature. After that, snack away!Salty Maple Caramel CornYou’re going to love this Salty Maple Caramel Corn! It’s a great sweet & salty snack or dessert. I think it would make for a wonderful finishing touch on a bowl of ice cream. You could even pile it high as a finishing touch on a Maple Layer Cake!Salty Maple Caramel CornI highly recommend making a batch over the next couple of days. It’s a guaranteed way to upgrade your weekend ❤ Salty Maple Caramel Corn

Salty Maple Caramel Corn
makes 12 cups

1 tablespoon neutral-flavored oil
3/4 cup unpopped popcorn kernels
2/3 cup granulated sugar
1 cup pure maple syrup
2 teaspoons Kosher or sea salt
1/2 cup (1 stick) unsalted butter, sliced into 8 pieces
3 tablespoon water
2 teaspoons pure vanilla extract
1 teaspoon baking soda

Pour oil in a large heavy-bottomed pot. Add 4-5 popcorn kernels. Heat over medium heat until kernels begin to pop. Add remaining kernels and cover with lid, leaving it a little bit ajar. Jostle constantly while popcorn pops, until pops are 2-3 seconds apart. Do not burn.

Remove pot from heat and pour popcorn into a bowl. Measure popcorn to ensure there are 12 cups. Set aside excess or pop more, as needed to meet the 12-cup requirement for this recipe.

Preheat oven to 250F. Heavily grease two rimmed sheet pans, your largest mixing bowl, and 2 silicone spatulas with oil or non-stick spray. Put popped popcorn in the bowl. Set aside.

Without stirring or jostling, combine sugar, maple syrup, salt, butter and water in a 4-quart pot. Bring to a boil over medium heat. Let boil 5 minutes. Do not stir. Remove from heat. Stir in vanilla and baking soda; mixture will bubble up.

Pour maple caramel over popcorn and use greased spatulas to toss together. Do not touch any coated pieces that fly out of the bowl—the molten sugar will burn you. Wait til they cool a bit before picking them up.

Divide coated popcorn among sheet pans. Bake for 1 hour, stirring every 15 minutes.

Line a sheet pan or a surface with parchment. Pour baked popcorn on top. Let cool to room temperature. Serve

Leftover Salty Maple Caramel Corn will keep in a ziptop bag for up to 2 weeks. It may soften slightly on humid days.
Salty Maple Caramel CornSalty Maple Caramel CornSalty Maple Caramel Corn

Salty Pretzel Carmelitas

Salty Pretzel CarmelitasI’m on the first of two back-to-back trips to Maine, but I’m popping in to tell you something important:Salty Pretzel CarmelitasYou should make these Salty Pretzel Carmelitas ASAP. Like tomorrow. Or tonight. Or right now. Call in sick, go get yourself some pretzels and a bag of caramels, and get ready to fall in love.Salty Pretzel CarmelitasOkay, maybe don’t skip work, but definitely do make some time for these. Salty Pretzel CarmelitasSalty Pretzel Carmelitas are everything. I’m not exaggerating. They’re sweet and salty…Salty Pretzel Carmelitascrispy, crunchy…Salty Pretzel Carmelitaschewy, gooey…Salty Pretzel Carmelitaseasy peasy bites of magic. Magic, I tell you.Salty Pretzel CarmelitasSalty Pretzel CarmelitasI really feel like I could just leave it at that, but perhaps you need a more convincing argument as to why you absolutely should make these this weekend.Salty Pretzel CarmelitasBut if two layers of salted, brown sugary, pretzel- and chocolate chip-studded cookie…Salty Pretzel Carmelitasand stretchy, glossy caramel don’t have you running to the kitchen, I don’t know what will.Salty Pretzel Carmelitas

Salty Pretzel Carmelitas
makes one 8-inch square pan, about 9-16 bars

3 cups salted pretzels
1 cup all-purpose flour
1 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly
3/4 cup semisweet chocolate chips + more for sprinkling (optional)
1 11-ounce bag caramel candies, unwrapped
6 tablespoons heavy cream

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and grease with butter. Set aside.

Place pretzels in a large zip-top bag. Seal bag and place on a counter or other hard, durable surface. Use a rolling pin or heavy pan to crush pretzels until the largest pieces are no more than 1/2-inch in length. This should yield about 1-1 1/3 cups crushed pretzels.

In a medium mixing bowl, whisk together flour, brown sugar, baking soda, salt, and crushed pretzels. Use a silicone spatula or wooden spoon to fold in melted butter—mixture may be crumbly, but should hold together when pinched. Ensure that the dough is not too warm before folding in chocolate chips. Set aside.

Combine caramels and heavy cream in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat. Set aside.

Firmly press half the dough (about 2 cups) into an even layer at the bottom of the prepared pan. Pour caramel over the top and smooth to the edges. Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the caramel.

Bake full pan for 23 minutes, or until turning golden at the edges. Let cool completely in the pan on a rack (you can speed this up in the refrigerator).

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature. If you cooled them in the refrigerator, let them return to room temperature before slicing.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.

Salty Pretzel Carmelitas

Butterscotch Cream Pie {Two Year Anniversary!}

Butterscotch Cream PieThis blog is going to turn two this weekend. Two!

When I posted my first recipe in October of 2015, I didn’t know if I’d make it two months as a blogger, let alone two years!

Butterscotch Cream PieFor those keeping count, that’s 220 recipes, 230 total posts, and about 2,147 cans of LaCroix 😊

Thank you for reading my posts, following me on social media, sharing my work, and most importantly, making my recipes! Your support makes running this little site more fun than work–I can’t wait to see what we bake up in year three 💗 But before we get to that, let’s finish out this second year with Butterscotch Cream Pie.

Butterscotch Cream PieSomething happens around this time every year where I totally lose my ability to think about anything but pie. It’s fall in New York City, y’all–the light is golden, the leaves are turning, it’s…77 degrees.

Butterscotch Cream PieI’ve got plenty of traditional pastry crust pies coming your way next month (because Thanksgiving!), but on what is probably, hopefully one of the last warmish days we’ll have for a while (please, please, please let it be so), I’m sharing a pie that is nearly-no-bake, bursting with caramelized brown sugar flavor, and best served ice cold.

Butterscotch. Cream. Pie.

Butterscotch Cream PieLet’s talk pie crust. I love a traditional graham cracker crust. I’m just crazy about the crumbly texture, the honey graham flavor, and the butter–it’s a combination that simply can’t be beat…

Butterscotch Cream PieButterscotch Cream PieButterscotch Cream Pie…unless you cut it with jagged pieces of saltine cracker. And then mix that combination with dark brown sugar and melted butter. And press it into a pie plate. And bake it ‘til it gets a little toasty. This is definitely one for the sweet & salty obsessed 🙋

Butterscotch Cream PieButterscotch Cream PieIt gets better. We’re going to fill that crust with homemade butterscotch pudding! I took the liberty of testing eight different iterations of butterscotch pudding, and this version is everything I hoped for and more. It’s smooth and creamy and straightforward and you don’t need a candy thermometer to make it. Oh, and it tastes like butterscotch and not just brown sugar…which wouldn’t be anything to complain about, but that’s not what we’re going for today.

Butterscotch Cream PieMaking butterscotch pudding is super simple, but it’s a little different from the pudding fillings you’ll find in my Chocolate and Coconut Cream Pies. One thing it definitely has in common with them? It cannot be left alone. Do not step away. Do not stop whisking. Make sure all your ingredients are prepared and within arm’s reach because once you start making pudding, you’re in it for the long haul. Or like fifteen minutes.

My butterscotch pudding starts with bringing dark brown sugar, light corn syrup (not the same as high fructose corn syrup!), water, and lemon juice to a bubble. This melts the sugar, keeping the finished pudding from being grainy, and gives us that caramelized brown sugar flavor that makes butterscotch so dang good.

Butterscotch Cream PieLet it boil for a minute, whisking constantly all the time, before turning the heat to low and adding some cornstarch and a teaspoon of salt. Then slowly and carefully whisk in three cups of whole milk. This will cause the molten sugar to bubble up somewhat dramatically, but don’t panic! Just keep whisking. Just keep whisking.

From there, the pudding is pretty straightforward. Bring the milk mixture to a boil, whisk half of it into some beaten egg yolks, bring that to a boil, and then remove everything from the heat and stir in some butter and vanilla. For whatever reason, this pudding is more prone to lumps that any others I’ve made. I highly recommend passing it through a sieve (or a clean wire mesh colander) before pouring the filling into the pie crust.

Butterscotch Cream PieOh my.

Press plastic wrap to the top of the pudding and then chill the pie for a few hours. You want it super cold. Remove the plastic wrap, whip some cream, and spread it all over the surface of the pie.

Butterscotch Cream PieButterscotch Cream PieButterscotch Cream PieButterscotch Cream PieMmhmm.

Butterscotch Cream PieY’all, it doesn’t get much better than this. Butterscotch Cream Pie is cold, creamy, sweet, full of buttery, dark brown sugary butterscotch flavor, and has a salty punch from that graham and saltine crust. Aside from a dog, a good man, and a job where I can wear stretchy pants everyday, it’s basically everything I want in life.

Butterscotch Cream PieHappy Friday, y’all. Happy two years, E2 Bakes.

Butterscotch Cream PieLooking for more butterscotch? Or more pie? Try my Salted Butterscotch Pie–it’s the best of both worlds.

Butterscotch Cream Pie
makes 1 9-inch pie

Crust:
3 ounces saltine crackers (about 30 crackers/most of a sleeve)
5 full sheets honey graham crackers
1/4 cup dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, melted

Butterscotch Filling:
1 1/4 cups dark brown sugar, packed
2 tablespoons light corn syrup
2 tablespoons water
1 teaspoon lemon juice or apple cider vinegar
1/4 cup cornstarch
1 teaspoon Kosher or sea salt
3 cups whole milk
4 large egg yolks, lightly beaten
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract

Whipped Cream:
1 cup heavy cream, cold
2 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Preheat oven to 350F. Lightly grease a 9-inch pie plate. Set aside.

Place saltines and graham crackers in a gallon-size zip-top bag. Close the bag and use a rolling pin to crush them into small pieces. Pour saltine/graham cracker mix to a medium mixing bowl and stir in dark brown sugar. Add melted butter and fold to coat. Press mixture onto the bottom and up the sides of the prepared pan. Use a measuring cup to help pack the mixture down. Bake for 8-10 minutes. Cool on a rack while you prepare the filling.

Combine dark brown sugar, light corn syrup, water, and lemon juice in a 4-quart saucepan. Whisking constantly, bring to a bubble over medium-high heat. Let boil one minute before turning heat to low. Do not burn. Whisk in cornstarch and salt. Stir in milk–mixture may boil up violently, but just keep whisking. Return heat to medium-high and continue whisking until mixture thickens and boils for one minute. Remove from heat.

Temper the egg yolks. Whisking the yolks constantly, slowly pour in half of the molten mixture until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium-high. Continue to whisk until mixture boils for 1 minute. Remove from heat. Whisk in butter and vanilla. Mixture should coat the back of a spoon.

Push filling through a sieve to remove any lumps. Pour filling into prepared crust. Cover the pie with plastic wrap and chill for at least six hours or overnight.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream.

Serve immediately. Leftover pie will keep covered in the refrigerator for up to three days.

Butterscotch Cream Pie

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}Today’s post is the third new cookie recipe in as many weeks…except that it’s not new at all. These Fluffernutter Sandwich Cookies are made with the gluten-free cookie base of my Lindor Truffle Peanut Butter Blossoms and the marshmallow filling from my homemade Oatmeal Creme Pies. Put ‘em together, and you’ve got a sandwich cookie that is stupid easy and crazy delicious.

Fluffernutter Sandwich Cookies {Gluten-Free}This cookie recipe is based on the Fluffernutter Sandwich, which is a perfect food as far as I am concerned. It doesn’t get much better than peanut butter and marshmallow fluff! That rich, creamy, sweet and salty combination is one of the greatest lunch treats out there. And make no mistake, it is a treat. While peanut butter (the natural kind, anyway) is pretty good for you, marshmallow fluff definitely isn’t! Good thing this is a dessert blog–this magical combination is much more suited to a cookie than a main course.

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies come together quickly and easily. The cookies are my spin on the classic three-ingredient peanut butter cookie recipe. My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture. There’s no flour or butter in this dough or in the filling, so this recipe is free of gluten and dairy 😍

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies {Gluten-Free}Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly. They may crack slightly, but that’s sort of a necessary evil here. This dough doesn’t spread much, so the flattening helps the cookies to bake into a shape that lends itself to sandwiching. 

Fluffernutter Sandwich Cookies {Gluten-Free}And speaking of sandwiching…once the cookies are baked and cooled, make the filling. Cream together marshmallow fluff and shortening. Beat in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms. Load it into a zip-top plastic bag and snip off a corner.

Fluffernutter Sandwich Cookies {Gluten-Free}Pipe dime-sized dollops of marshmallow filling onto half of the cookies and top them with the rest of the cookies.

Fluffernutter Sandwich Cookies {Gluten-Free}Y’all. Y’ALL. These Fluffernutter Sandwich Cookies are SO GOOD. The cookies are chewy and peanut buttery and the filling is marshmallow magic. Together, they are rich, sweet, salty, gluten- and dairy-free, and irresistible!

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}
makes about 2.5 dozen very small sandwich cookies

Cookies:
1 1/2 cups creamy-style peanut butter (not natural-style)
1 1/2 cups light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder

Filling:
4 oz marshmallow fluff (about 1 cup)
1/4 cup shortening,* room temperature
1/2 cup confectioner’s sugar
1/4 teaspoon Kosher or sea salt
1/2 teaspoon real vanilla extract
1 teaspoon hot water (from the tap is fine)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoon) increments and roll into balls. Place dough balls at least 1.5 inches apart on prepared pans and flatten lightly with your fingertips. Bake 6 minutes, until no longer shiny. Let cool ten minutes on the pans before removing to a rack to cool completely.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy.

Assemble sandwich cookies. Load filling into a piping bag or zip-top freezer bag and snip off a small corner. Pipe a dime-sized dollop onto the middle of the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat with all remaining cookies.

Cookies will keep very well covered at room temperature for up to a week.

Note:

You may use an equal volume of softened butter in place of shortening. This will mean that your cookies are no longer dairy-free.

Fluffernutter Sandwich Cookies {Gluten-Free}