FOR THE MARSHMALLOW FONDANT
60g (1/4 cup) butter*
450g (16oz) white marshmallows
60ml (1/4 cup) water
1 tsp vanilla extract
900g (2lb) icing sugar (powdered sugar) plus extra to dust worksurface
Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight (although I only chilled mine for an hour before use, and it was fine!). To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
*I didn't use the butter at all, as other's didn't who mentioned in it in their review of this recipe on allrecipes.com - so take your pick!
FOR THE COOKIES
1 tsp almond extract (or you could use vanilla if preferred)
450g plain flour (all-purpose flour)
1/2 tsp salt
1 1/2 tsp baking powder
Cream the butter and sugar together until light and fluffy. Add the egg and almond extract and mix well.
Add the dry ingredients and mix until the flour is fully incorporated and the dough comes together. Wrap in cling film (saran wrap) and chill for 1-2 hours.
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Lightly flour a work surface and roll the dough to desired thickness and cut into desired shapes. Bake on an ungreased baking sheet for 10 minutes or until just beginning to turn brown around the edges.
If you are making biscuits of various sizes, try to bake similar sized ones together as smaller ones will bake faster.
TO PUT TOGETHER
Use whatever you like! Brushing the back of the fondant with a little water and lightly smoothing onto the cookie will work to some extent, but if you want it to be more secure I would recommend mixing some icing sugar with a little water to create a paste, or use buttercream or a light coloured jam such as apricot.
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