Homemade Shortbread S'mores
Prep time
Cook time
Total time
Flaky, buttery shortbread cookies made into s'mores for summer.
Serves: 30-40 small cookies
For the Shortbread:
  • 3 cups all-purpose flour
  • 1 cup + 3 tablespoons unsalted butter, cubed
  • ¾ cup granulated sugar
For the S'mores:
  • (this depends on how many s'mores you plan to make)
  • large marshmallows
  • chocolate bars
  1. Preheat your oven to 350 degrees F. Beat the cubed butter with a mixer on high speed until well creamed, about 1-2 minutes, then add in the sugar and beat for an additional 3 minutes, until a light yellow color and slightly fluffy. Add in the flour, a bit at a time, until completely combined. The dough may seem a tiny bit crumbly, but that's okay.
  2. Roll the dough into two separate balls. Put on in the refrigerator, covered in plastic wrap, while you work with the first one. Lightly flour a work surface, and roll the dough out to about ½-inch thickness. Cut into your desired shape - I used a small 2x2 fluted-edge cookie cutter. Place on a baking sheet lined with parchment (or dusted lightly with flour, don't use foil as it will stick to the dough) about 1-inch apart, and bake for 10-12 minutes, until just barely lightly golden. Allow to cool completely before making s'mores or what have you.
For the S'mores:
  1. Now, I live in Brooklyn without access to a campfire. If you are making s'mores over a campire, obviously that is preferred. However, you can still have s'mores in your apartment! Just soak a skewer in water so that it doesn't catch on fire, place a marshmallow on the end, and toast over a medium flame on your stove, turning often so the marshmallow doesn't catch on fire, until it is charred and bubbling. Place on your cookie with a piece of chocolate bar and sandwich with another cookie. Enjoy!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/06/26/homemade-shortbread-smores/