Hot Chocolate Cookies

Ingredients:

• 2 and 1/4 cups cake flour, plus extra for working with the dough
• 1/4 cup cocoa powder
• 1 teaspoon of baking soda
• 1/4 teaspoon salt
• 220 g unsalted butter at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 cups creamy marshmallows

Preparation:

1. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla extract and beat until smooth.
2. Reduce mixer speed to low; add the flour mixture in two batches and knead until smooth. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate until firm, at least 1 hour or until tomorrow.
3. Line two baking sheets with parchment paper. Working with one piece of dough at a time, generously dust it with flour and roll it out between two sheets of parchment paper to a thickness of about 0.3 cm. Using a 2- to 4-inch cookie cutter, cut out shapes from the dough and transfer them to the prepared baking sheets. Gather the dough scraps and refrigerate until firm; roll out again to cut out more cookies. Refrigerate the baking sheet with the shapes for 30 minutes to firm up.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake the cookies, rotating the baking sheets halfway through, until slightly puffed and darkened around the edges, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Sandwich the cookies with marshmallow frosting.