Cookies*In an electric mixer with the paddle attachment, blend the flour, sugar, salt, baking powder, soda, and cinnamon.
With the mixer on low speed, add the butter and blend until the mixture is like coarse sand.
Add the eggs and mix until combined.
Form the dough into a disk, wrap with cling film or parchment and refrigerate for at least 1 hour and up to 3 days.
When ready to bake, grease a baking sheet or line it with parchment paper or a silicone mat.
Preheat the oven to 375°F.
On a lightly floured surface, roll out the dough to ⅛-inch thickness. Use a 1 to 1 ½-inch cookie cutter to cut out small rounds of dough.
Transfer to the prepared baking sheet and bake for 10 minutes or until light golden brown. Let cool to room temperature.
Meanwhile, prepare the homemade marshmallows.
When the cookies are cool, pipe a kiss of marshmallow onto each cookie. Let them set at room temperature for 2 hours.
Meanwhile, prepare the chocolate glaze.
Line a cookie sheet with parchment or a silicone mat.
One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
Use a fork to remove the cookies from the glaze and let excess chocolate drip back into the bowl.
Place the glazed cookies on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat the marshmallow-topped cookies in a 350°F oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
HOMEMADE MARSHMALLOWS:In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until soft-ball stage, or 235°F on a candy thermometer.
Place the cold water in a small bowl and sprinkle the gelatin on top. Let the gelatin “bloom” for about 5 minutes, until it reaches an applesauce-like consistency.
Remove the syrup from the heat and stir in the gelatin mixture.
In an electric mixer with a whisk attachment, beat the whites until soft peaks form. With the mixer running, gradually pour the syrup into the whites.
Add the vanilla and continue whipping until stiff and shiny.
Transfer to a pastry bag.
CHOCOLATE GLAZE:Melt the 2 ingredients together in a double boiler or a bowl set over a pot of barely simmering water.