S’MORES BLOSSOM COOKIES

Makes: 24

1 1/4 cups (310 mL) all-purpose flour

1/2 tsp (2.5 mL) baking powder

1/4 tsp (1 mL) baking soda

1/4 tsp (1 mL) salt

8 tbsp (120 mL) unsalted butter, softened

1/2 cup (125 mL) sugar

8 whole graham crackers,

crushed into fine crumbs (1 cup/250 mL)

1 large egg, room temperature

1 tsp (5 mL) vanilla extract

12 large marshmallows, halved crosswise

24 Hershey’s Kisses, unwrapped

1. Adjust oven rack to middle position and heat oven to 350 F (175 C). Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda and salt together in a bowl.

2. Using stand mixer fitted with paddle, beat butter, sugar and 1/2 cup (125 mL) graham cracker crumbs on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.

3. Spread remaining 1/2 cup (125 mL) graham cracker crumbs in shallow dish. Working with 1 tbsp (15 mL) dough at a time, roll into balls, then toss in graham cracker crumbs to coat. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

4. Adjust oven rack 10 inches (25 cm) from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in centre of each cookie. Broil cookies until marshmallows are deep golden brown, 30 to 45 seconds.

5. Transfer sheet to wire rack and immediately place 1 candy in centre of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and kisses. Let cookies cool completely before serving.